280 ml full-fat yogurt
1 sachet gelatine
2 sachets vanilla sugar
50 gr powdered sugar
For the dressing
2 tbsp raspberry jam
1 lemon or 150 gr canned peaches
Pour in yoghurt melted gelatin and whisk. Add powdered sugar
and continue whipping. Finally, add vanilla sugar and whisk to melt. Pour mass in
round bowls and cool them in the refrigerator for at least two hours. Cold
cream gently pull apart from the bowl and turn around on a plate. Pour the
raspberry jam, in which you added the lemon juice or pour over the juice from
the canned peaches and garnish with peaches.
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