Yogurt Hearts on Berry Pulp

Liquefy agar-agar in approx. 150 ml water. Pour the mixture into a small saucepan, heat briefly and gently bubble for a few minutes. Add the yogurt while stirring. Season yogurt cream with lime juice, vanilla pulp and maple syrup. Pour the cream about one centimeter high on a deep plate and let it set in the refrigerator for one night.

For the fruit sauce, select, clean and rinse the berries. Grind them with a blender or hand mixer and then pass them through a fine sieve. Season the berry pulp with honey to taste. Pour sauce as a mirror onto four dessert plates.

Using a heart-shaped cookie cutter, cut out twelve hearts from the solidified yogurt mixture. Arrange three of each on the sauce level. Sprinkle yogurt hearts with remaining lime zest. Finally, garnish each dessert with a sprig of mint and bring to the table on the spot.

Tip: If you like, you can decorate the rim of the plate with fresh currants.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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