Preparation
- Heat the natural yoghurt, GOLDSTEIG mascarpone, sugar, lemon zest and lemon juice to approx. 40 °C.
- Fold the gelatine softened in cold water and the whipped cream into the slightly cooled mixture.
- Pour into containers and chill for approx. 2 hours.
Orange jelly
- Reduce the orange juice and sugar by half.
- Soak the gelatine in cold water and stir into the warm juice.
- Pour the lukewarm juice onto the firm cream and chill for 30 minutes.
Cocoa espuma
- Place everything in a pan, bring to the boil briefly and allow to dissolve.
- Strain the mixture and pour into the cream dispenser, seal with 2 gas cartridges.
- Chill in a cool place.
Alternative to the cream dispenser
Bring the cream to the boil and flavour with sugar and cocoa, chill. Whip with a mixer.
TIP: Run a warmed knife blade "carefully" along the edge of the mould - this makes it easy to remove the cream from the mould or turn it out.
Ingredients
Serves 4:
Smoothie cream:
- 200 ml raspberry-banana smoothie
- 50 g natural yoghurt
- 50 g GOLDSTEIG mascarpone
- 100 g sugar
- some lemon zest (organic lemon)
- 2 tsp lemon juice
- 4 sheets of gelatine
- 50 ml cream
Orange jelly:
- 200 ml orange juice
- 50 g sugar
- 2 sheets of gelatine
Cocoa espuma:
- 100 ml cream
- 2 tsp cocoa
- 50 g sugar
- Gas-powered cream whipper (cream siphon)
- Whip with a mixer.
Recipe download
