- 1 tbsp. lemon juice
- 1 fresh egg whites
- 1 tsp. sugar
- 1 tbsp. icing sugar
- 3 leaves gelatine, immersed for approx. 5 mins in cold water, drained
- 360 g plain yoghurt
- 3 tbsp. water, boiling
- 0.5 organic lemon, use grated zest only
- g strawberries, to decorate
Stir together the yoghurt, icing sugar and lemon zest. Dissolve the gelatine in hot water, mix with 3 tbsp of the mixture, immediately stir into the remaining mixture, chill for approx. 30 mins. until the mixture starts to firm around the edge, stir until smooth. Beat the egg white with the sugar until stiff, carefully fold into the mixture and spoon into the prepared moulds. Cover and leave to set in the fridge for approx. 4 hours. Briefly dip the moulds in hot water and turn out onto plates.
To make the sauce, puree the strawberries with the icing sugar and lemon juice, pour over the puddings, decorate with strawberries.
- 4h 45 Preparation/cooking time: ca. 15m + Refrigerate: ca. 270m
- Servings For 4 people
- Nutrition 144 Kcal