Passion Fruit Cream

Ingredients

• 6 sheets white gelatin
• 4 passion fruits
• 300 g Yogurt (3.5% fat)
• 80 g low-fat quark
• 1 tsp lemon zest
• 125 g Granulated sugar
• 20 ml mango juice
• 150 ml whipping cream

Instructions

1. 1.

   Soak the gelatin in cold water. Halve the passion fruits, scrape out the pulp and place it in a bowl. Strain through a sieve and whisk together with yogurt, quark, lemon zest and sugar until smooth.

2. 2.

   Squeeze out excess water from the gelatin and dissolve it in mango juice over low heat. Add 2 tbsp of passion fruit‑yogurt cream and then mix with the remaining mixture.

3. 3.

   Whip the cream to stiff peaks and fold into the custard. Fill four garnish rings about 7 cm in diameter and chill for at least 3 hours.