Yogurt Wreath with Rhubarb-Strawberry Compote

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 8.0 (servings)

For 6 to 8 people:


Stir yogurt with vanilla sugar, powdered sugar, lemon zest and juice. Allow gelatine to melt according to instructions, fold in and set aside to cool until semi-stiff.

Whip whipped cream until stiff and fold in. Pour the cream into a wreath mold (1 liter capacity) rinsed with cold water and refrigerate for at least 3 hours.

Cut the rhubarb into pieces, add the syrup and boil for 5 to 7 minutes.

Mix the sauce powder with water and sugar, stir into the compote and bring to the boil.

Cut strawberries into quarters and add to the hot compote form.

Place in hot water for a short time and turn out the yogurt wreath onto a plate. Pour in cold compote and garnish with whipped cream and strawberries.


Tip: Use creamy natural yogurt for an even finer result!

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