Sunday, July 10, 2011

Austrian Yoghurt Creme

This is a dessert we enjoyed when we visited with Aunt Rosi in Salzburg. I tried it for the first time today, and yes indeed, it was worth getting the recipe.

For 4 very large or 8 smaller servings you will need:

250 gr (a little more than 1cup) plain yoghurt
100 gr (1/2 cup) sugar
1 package gelatine
200gr (about 1 cup) of heavy whipping cream
1/4 cup liquid ( I used berry juice)
1/2 t vanilla

Beat the cream until stiff, add the vanilla. Mix the sugar with the yoghurt. In a small pot sprinkle the gelatine over the liquid. Once the gelatine has absorbed most of the liquid, heat it gently until it dissolves, let it cool a few minutes and then add to the yoghurt in a small stream with the beaters running. When it is well mixed in, lift in the whipped cream with a wire wisk.

Pour into 4-8 dessert bowls and chill for a few hours until firm.

Serve with Naked juice (I loved it with the Mango one) poured over, or try a berry topping, by pureeing different kinds of berries with a little sugar in the blender.

Take a big bite, close your eyes and feel yourself transported to Salzburg.