Berry Layered Dessert

Ingredients

• 7 sheets gelatin
• 150 g Yogurt (1.5% fat)
• 15 g vanilla syrup (1 tbsp)
• 150 g Low-Fat Quark
• 1 tbsp Lemon Juice
• 50 ml whipping cream
• vanilla beans
• 150 ml milk (1.5% fat)
• 1 tbsp yogurt butter
• 20 g sugar (1 tbsp)
• a pinch salt
• 40 g semolina wheat (2 tbsp)
• 20 g soft wheat semolina (1 tbsp)
• 1 egg
• 10 g cocoa powder (1 tbsp)
• 80 ml clear apple juice
• 1 tsp pomegranate syrup
• 100 g mixed berries (e.g. currants, raspberries, blueberries)
• 2 sprigs Mint

Instructions

1. 1.

   Soak 4½ sheets gelatin in cold water for the yogurt layer. Mix yogurt with syrup, quark and lemon juice. Dissolve gelatin in a pot over low heat until droplet‑wet, stir in 2 tbsp of the yogurt mixture and fold into the remaining yogurt mix. Whip cream stiff and fold in. Divide half the mixture among four glasses. Chill for 1 hour, stirring the remaining cream frequently.

2. 2.

   Meanwhile, soak 1½ sheets gelatin for the semolina layer. Split a vanilla bean lengthwise and scrape out the seeds. In a pot combine milk with yogurt butter, vanilla seeds, sugar and a pinch of salt; bring to a boil. Sprinkle in semolina, stir until thickened. Remove from heat and let sit for several minutes.

3. 3.

   Separate egg. Squeeze gelatin well and whisk into warm semolina with cocoa powder and yolk. Let cool slightly. Whisk egg white very stiff and fold in. Spread over the yogurt cream and chill 1 hour. Then spread remaining yogurt cream over the semolina layer and chill 2 hours.

4. 4.

   For the fruit layer, soak remaining gelatin in cold water. In a pot whisk apple juice with pomegranate syrup and warm gently. Squeeze gelatin into the juice, dissolve and pour over the yogurt layer. Chill for 2 hours.

5. 5.

   Just before serving wash berries and mint. Clean berries, pluck leaves from mint. Garnish desserts with berries and mint.