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1
Drain the yogurt.
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2
Spread out paper towels in a sieve and spoon in the yogurt.
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3
Place the sieve on top of a smaller bowl, and let sit in the fridge overnight.
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4
The drained yogurt will become 200g net weight.
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5
Whip the heavy cream until a thick ribbon forms when scooped up, and combine it with the drained yogurt.
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6
Whip the egg whites and sugar into a meringue with stiff peaks.
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7
Add the meringue from Step 3 to the mixture in Step 2, add in the vanilla oil, and gently mix together.
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8
Cover some containers,such as a cups, with gauze,and secure with rubber bands.
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9
Make the gauze hang down on the insides of the containers.
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10
Lightly spoon the mixture into the gauze in the prepared containers, and chill in the fridge for an entire day.
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11
The liquid will drain out a lot if you let it sit for a whole day.
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12
This is important.
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13
Draining the liquid thoroughly will make it turn out well.
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14
Make the raspberry sauce: Put the ingredients in a small sauce pan over low heat and simmer while mashing up the raspberries,until it thickens.
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15
Strain the sauce, and it's done.
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16
Gently remove the Creme d'Ange from the gauze, and serve onto dishes.
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17
Top with raspberry sauce and enjoy.
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18
Add fruit if you like.
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19
This is fluffy.
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20
It melts in your mouth!
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21
When you put the mixture in step 5 in the containers, I recommend sealing your favorite sauce or jam right in the middle.
