Lime-Mint Cream

Ingredients

• 400 g yogurt (3.5% fat)
• 2 organic limes (zest and juice)
• 4 stems fresh mint
• 3 tsp gelatin powder (for cold dishes)
• 4 tbsp Honey
• 100 g whipping cream
• 40 g cashew nuts (crushed)

Instructions

1. 1.

   Whisk the yogurt with three‑quarters of the lime zest and all the lime juice until smooth. Wash the mint, pat dry, set aside one stem for garnish, finely chop the rest and fold into the yogurt.

2. 2.

   Add gelatin and honey, whisk for 1 minute with a whisk. Whip the cream to stiff peaks and fold into the yogurt mixture. Spoon the cream into four glasses and refrigerate for 2 hours.

3. 3.

   Just before serving, toast the crushed cashews in a hot pan without oil over medium heat for 3 minutes. Sprinkle the lime‑mint cream with lemon zest and the toasted cashews.