Yoghurt Bomb
Ingredients
1 kg Bonlé Double Cream Plain Yoghurt
1 L Igula Amasi, strained (strain 1 day earlier to make 500g cream cheese)
250 ml Bonlé Fresh Cream
250 g sugar
125 g berries (strawberries should be cut)
Method
- Strain the 1L Igula Amasi overnight to make cream cheese.
- Mix the Bonlé yoghurt, cream cheese and sugar with a whisk until smooth.
- Beat the cream and fold the cream into the yoghurt mixture.
Strain overnight.
To do this, place a colander into a bigger bowl and line the colander with a thin cloth suitable for straining. Pour the yoghurt mixture into the cloth and cover the mixture with the remaining ends of the cloth. - On the following day, remove the dessert from the fridge. Open up the cloth and place a plate upside down onto the colander. Overturn the colander (only, not the bigger bowl as well) with the dessert onto a plate. Remove the colander and the cloth.
- Heat the berries on a stove over medium heat, in a little water and sugar to taste. Leave some berries aside for garnishing. Allow the berries to simmer for 8-10 minutes until the berry sauce has thickened. Set aside to cool.
- Once it has cooled, pour the berry sauce onto the yoghurt bomb. Garnish with berries.
Enjoy this creamy and delicious dessert.
