Yogurt Cream with Fruits

Ingredients

• 300 g yogurt
• 1 packet vanilla sugar
• 80 g liquid, light honey
• 2 tsp grated lemon zest
• 2 tsp agar-agar
• 2 egg yolks
• 200 g whipping cream
• Oil (for the molds)
• 2 lemons (juice)
• 2 Bananas
• 5 tbsp Honey
• 400 g raspberries
• lemon balm leaf

Instructions

1. 1.

   Whisk yogurt with vanilla sugar, honey and lemon zest until creamy; fold in agar-agar and let set for about 15 minutes. Then bring to a boil in a saucepan and simmer for 2–3 minutes, remove from heat and cool.

2. 2.

   When the cream starts to gel at the edges, whisk in the egg yolks. Beat the cream stiff and fold it into the mixture.

3. 3.

   Line four small molds with aluminum foil, oil the foil and fill with the batter; place in the freezer for about 4 hours.

4. 4.

   Before serving gently break the frozen layer, slowly peel off the foil and let the yogurt cream sit in the refrigerator for 30 minutes.

5. 5.

   For the sauce peel bananas, cut into pieces and blend with lemon juice and honey. Stir the banana puree into the raspberries.

6. 6.

   Serve the yogurt cream with the raspberry‑banana mixture and garnish with lemon balm leaves.