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Ingredients :

• 1 litre of plain yoghurt
• 1 pouch of plain gelatine
• 125 ml of white sugar
• 500 ml of 35% whipping cream

Preparation :

• Dissolve the gelatine in 125 ml of cold water.
• Boil 125 ml of cream and add the gelatine.
• Remove from stove once the gelatine has melted.
• Whip the remaining cream until thick then add the sugar.
• Add the warm yoghurt then gradually and delicately incorporate the whipped cream using a spatula to attain an unctuous and smooth cream.
• Put in recipient and regriferate for 12 hours.
• Serve with a fruit sauce.

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