Vanilla yogurt dumplings

Ingredients for 4 servings:

• 500 g yogurt, 3.5% fat, organic
• 2 tbsp vanilla sugar, homemade

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Total time approx. 1 day 5 minutes

amazingly simple and very tasty

To make homemade vanilla sugar, blend a whole vanilla pod with about 100g of sugar (this works well in a food processor or food processor) until only very small pieces of vanilla remain. Mix 2 tablespoons of this (you can use a little more if you like it sweeter) with the natural yogurt. Then pour the yogurt into a standard coffee filter lined with a paper filter, place the filter over a sufficiently large container that holds at least 250ml, cover the whole thing with some aluminum foil or cling film, and refrigerate it for at least 12, ideally 24, hours. This will drain the whey; the result is a firm but creamy mixture that easily separates from the coffee filter and can be used to make wonderful dumplings, for example. The consistency will be similar to mascarpone, only less fatty. Serve with seasonal fruit, often arranged as carpaccio or fruit ragù; the sky’s the limit. Tip: If you want the cream to be a little fluffier, you can also fold in 100g of whipped cream. And if you’re in a hurry, you can also use ready-made organic vanilla yogurt from a jar.