Fresh Lemony Yoghurt Crème

1. 1

   In a small bowl whisk heavy cream until stiff, set aside.

2. 2

   In a medium bowl whisk together yoghurt, sugar and lemon juice.

3. 3

   Put the leaves of gelatin in a small bowl and add some water. Wait about 5 minutes for the gelatin to soften. Pour away the water and heat up the gelatin until completely molten. Add the gelatin to the yoghurt mixture.

4. 4

   Last but not least slowly add the whipped heavy cream. Divide mixture in 4 little forms and put them in the fridge for about 2-4 hours.

5. 5

   Top with some fresh raspberries if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.