Yogurt Pudding with Vanilla Cream

Ingredients

• 200 ml milk
• 3 tbsp sugar
• 4 sheets white gelatin
• 200 g yogurt
• 3 strawberries
• 2 tbsp sugar
• 0.5 Vanilla bean
• 0.125 l whipping cream
• 0.25 l milk
• 2 egg yolks
• 60 g sugar

Instructions

1. 1.

   Heat the milk with the sugar. Soak the gelatin in cold water, then squeeze out excess liquid and add to the hot milk, stirring until dissolved. Let it cool slightly while stirring occasionally, then fold in the yogurt. Divide into four small glasses and chill for at least 3 hours.

2. 2.

   Clean the strawberries, quarter them, mix with sugar, and let macerate.

3. 3.

   Split the vanilla bean and heat it with the whipping cream and milk. Remove the bean. Whisk the egg yolks with sugar until frothy, then gradually pour in the hot cream-milk mixture while whisking. Cook over a bain‑marie using a whisk until thickened into a custard. Let cool slightly and spoon onto the firm yogurt pudding. Chill for about 1 hour.

4. 4.

   Distribute the macerated strawberries on top of the custard and serve.