Text read by Mary Peters



One day before eating, mix the yoghurt, sugar, vanilla sugar and lemon. Whip the cream until stiff and fold into the yoghurt mixture. Line a sieve with a clean tea towel and place in a larger bowl. Pour the mixture into the sieve and refrigerate overnight. The next day, turn the yoghurt mixture out of the sieve onto a plate. Arrange the prepared fruit decoratively around the yoghurt bombe.

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