Fresh yoghurt-cheese timbale with crunchy salad

Preparation time approx.:

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Ingredients for 4 persons:

  • 6 leaves of white gelatine (alternatively 9 g powder gelatine)
  • 3 lettuce hearts (or 1 small butterhead lettuce)
  • 100 g mould-ripened cheese (e.g. Roquefort)
  • 4 tbsp crème fraîche
  • 500 g low-fat yoghurt
  • Salt, pepper
  • 2 tsp white balsamic vinegar
  • 1 tbsp oil
  • 30 g halved walnuts as garnish


  1. Soften the gelatine leaves in cold water for 5 minutes (alternatively prepare the powder gelatine in line with the instructions on the pack). Pick, clean, rinse and dry the lettuce hearts. Halve one of the lettuce hearts and cut into very fine strips. Cover the remaining lettuce and place somewhere cool.
  2. Crush the mould-ripened cheese with a fork and gradually blend with the crème fraîche and yoghurt. Season with salt and pepper. Dissolve the gelatine at a medium heat while dripping wet. Add 2-3 tbsp of the yoghurt-cheese mixture, blend and then quickly mix in the rest of the yoghurt-cheese mass. Rinse 4 ramekins (ca. 175-200 ml) with cold water and fill with the yoghurt-cheese mixture, including the salad strips in the layers. Place in the refrigerator for 2-3 hours.
  3. Remove the remaining leaves from the lettuce hearts. Mix the vinegar with salt, pepper and oil. Marinate the lettuce leaves in the dressing.
  4. Dip the ramekins in hot water for ca. 1 minute and turn out the yoghurt-cheese timbale on to plates. Garnish with walnuts. Place the marinated lettuce leaves around the timbale.

Click here for more information on cooking and baking with gelatine.

Nutritional values per portion approx.:

  • Calories: 271
  • Joule: 1136
  • Protein: 12.5 g
  • Fat: 21.2 g
  • Carbohydrate: 8 g