Yoghurt Cream with Currants

Desserts

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Ingredients for 6 portions
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 200 g Low fat yoghurt
  • 60 g Sugar
  • 50 ml Lemon juice
  • Lemon peel
  • To decorate
  • 150 g Currants
  • Mint
Method
1.
Lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the yoghurt, sugar, lemon juice and lemon zest and continue to whip until the required volume has been achieved.
3.
Pipe into glasses and decorate with the currants and mint leaves. Allow to chill.