Yogurt bomb with berries and fruit sauce
by Tavolino
A heavenly creamy dessert with Greek yogurt that is quick to prepare and requires no gelatin. It tastes refreshingly sweet and is ideal for guests.
Ingredients
- Greek yogurt, 10% fat 500 g
- Whipping cream 400 g
- Sugar 100 g
- Cream stiffener 1 packet
- Bourbon vanilla sugar 1 tsp
- Salt 1 pinch
- Organic lemon (untreated) 1
- Seasonal berries (strawberries, raspberries, blueberries) 150 g
- Sugar for fruit sauce 25 g
- Cornstarch 1 tsp
Preparation
- 1
Line a sieve with a clean kitchen towel or a coffee filter and hang it over a bowl.
- 2
Stir 500 g of Greek yogurt with 1 tsp of bourbon vanilla sugar and 1 pinch of salt until smooth.
- 3
Wash the organic lemon with hot water, finely grate the zest, and stir it into the yogurt mixture.
- 4
Whip 400 g of whipping cream with 100 g of sugar and 1 packet of cream stiffener until stiff.
- 5
Gently fold the whipped cream into the yogurt mixture.
- 6
Pour the mixture into the lined sieve, cover with the towel, and let it drain in the refrigerator for 12 hours.
- 7
For the sauce, wash and clean 150 g of berries. Set a few berries aside for decoration.
- 8
Puree the remaining berries with 25 g of sugar and pass through a fine sieve.
- 9
Stir 1 tsp of cornstarch with a little cold water until smooth and stir into the fruit puree.
- 10
Briefly bring the puree to a boil until it thickens slightly, then let it cool completely.
- 11
Carefully turn the yogurt bomb out of the sieve onto a plate and remove the towel.
- 12
Pour the fruit sauce over the yogurt bomb and garnish with the reserved berries.