Mix yogurt with lemon zest, sugar, salt and juice of one lemon until creamy. Season with arrack. Soak gelatin in a cup of cold water. Melt in a saucepan with the hot water over low heat, cool and stir through a sieve into the yogurt mixture.
Divide evenly into four dessert bowls and set in the refrigerator with the lid closed for 90 minutes.
Grate bark chocolate into a large enough bowl. Garnish yogurt jelly with it before serving.
Menu 5/38
Tip: Use creamy natural yogurt for an even finer result!
Related Recipes:
Bean Stew with OrangesPerhaps your new favorite bean dish: From one hot rinsed orange, grate the peel and squeeze the juice. Peel...
Creamy Yogurt Ice Cream with Bonne MamanWhip the whipped cream until creamy and stiff. Mix 250 g Greek yogurt with 100 g lemon curd, caramel and...
Rice Pudding SpecialeFor the rice pudding, mix the cocoa and confectioner’s sugar and add a few tablespoons of cold milk. Put...
Homemade Potato Bread with Salami Pieces, Olives and Fried Onions(approx. 55 min.) Mix the yeast with lukewarm mineral water. Put the flour on a marble plate or a kitchen...
East Frisian Marsh Farmer WafflesBoil the mineral water, add the rock candy and let it slowly melt. Mix foamed butter with sieved eggs, candy...
Small Ham HocksRoll out the puff pastry to a thickness of about 3 mm. Cut out small rounds with a diameter of about 3 cm...
Beer GoulashFor the beer goulash, chop the onions and cook in the melted butter in a pot until translucent. They should...
Potato Soup with MushroomsFor the potato soup with mushrooms, clean the mushrooms well and cut them into small pieces. Chop the onion...
Chestnut MuffinsFor the chestnut muffins, preheat the oven to 180 degrees and put the paper molds in the muffin tray. In a...
Turkey Medallions with Fine VegetablesCut meat into 4 medallions and tie in give. Cut the tomatoes into slices. Clean cauliflower and remove the...