Blueberry jelly with yogurt cream
Ingredients
- 500 g blueberries
- 100 g caster sugar
- 1-2 tbsp vanilla sugar
- 1 tbsp lemon juice
- 1 sachet powdered gelatin
- 250 g Greek yogurt
- 50 g caster sugar
- grated zest of 1 lemon
- 250 ml whipped cream
Method
- In a saucepan mix blueberries with sugar, vanilla sugar and lemon juice and set aside for 30 minutes, heat and cook for ca. 5 minutes, let cool a little. Puree mixture and pass puree through a fine sieve (with the back of a spoon). Add water for a total of 500ml. Soak and dissolve gelatin, add to the warm puree while stirring. Divide into glasses, half filled. Set aside to cool, then refrigerate for several hours.
- Before serving, mix yogurt, caster sugar, lemon zest and whipped cream. Top jelly with yogurt cream to serve.