Summery mix of berries on a yogurt cream

Preparation:

1. Soak gelatine in cold water. Mix 250 ml of yogurt, 1 tablespoon of sugar and lemon juice. Drain 3 sheets of gelatine, dissolve on a low heat and mix into yogurt. Distribute cream into 4 small dessert glasses. Refrigerate until the cream has set.
2. In the meantime, remove red currants from the stems and wash them. Cut a crisscross into the peach, briefly dip it into boiling water and then douse with cold water. Peel and halve peach, remove pit. Slice fruit into small cubes.
3. Bring prepared fruit, 150 ml of water and 1 tablespoon of sugar briefly to a boil. Purée 1 third of mixture and set aside. Drain 2 sheets of gelatine and dissolve in the remaining fruit. Let cool until it is just about to gel, distribute on the cream and refrigerate again until the jelly has completely set. 
4. Mix remaining yogurt and puréed fruit. Drain 4 more sheets of gelatine, dissolve on a low heat and mix in. Distribute on the jelly, refrigerate until the cream has set.
5. Drain 1 sheet of gelatine and dissolve in the cassis and red currant juice, which have been heated until lukewarm. Let cool slightly and distribute as the last layer of the dessert. Refrigerate.
6. To garnish, coarsely chop chocolate and melt over a hot water bath. Dribble chocolate chips onto baking parchment with a teaspoon, let set. Finely chop all but a few strips of the lemon peel. Mix with ½ teaspoon of sugar.
7. Garnish dessert with chocolate chips, strips of lemon and fresh fruit. Sprinkle with sugared lemon peel. 

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

The yogurt

Yogurt as we know it today has had a fixed place in our daily meal plan for over 400 years. Due to their positive effect on the digestive tract, yogurt and its lactobacilli are part of a healthy and balanced diet. Yogurt's mildly acidic flavour makes it an excellent foil for sweet fruits, cereals as well as salad dressings. Together with milk, butter and other milk products, yogurt belongs to the most popularly consumed food group.

Originally from the Balkans

Yogurt presumably originated in the Balkan region and began to make its way through Europe beginning in 1906. The word yogurt was derived from the Turkish language and means fermented milk. This already gives a hint as to how it is made, since the lactobacilli in milk are responsible for its transformation into yogurt. This process is called fermentation. In Germany, the consumption of yogurt markedly increased in the 1930s due to such factors as improved cooling methods.

Whether sweet or salty - yogurt is loved by all!

Yogurt is a popular snack during the hot season and a veritable allrounder as the base for refreshing beverages such as smoothies or lassis, but also versatile in its use as an ingredient for light desserts. When paired with gelatine, this milk product can effortlessly be transformed into a wonderfully creamy mousse. Ingeniously layered with fresh summer berries chock-full of vitamins, yogurt turns into a low-calorie dessert that is bursting with flavour, as the following recipe shows.

Lots of success in giving it a try!