Yoghurt Bomb
1kg Bonlé Double Cream yoghurt
500g cream cheese (strain 1L igula maas)
250ml cream
245g sugar
125g berries (strawberries should be cut)
- Strain the 1L Igula Maas overnight to make the cream cheese.
- Mix the Bonlé yoghurt, cream cheese and sugar with a whisk until smooth.
- Beat the cream. Fold the cream into the yoghurt mixture.
- Strain the cream and yoghurt mixture 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 ends of the cloth. - On the following day, open the cloth with the strained mixture and place a plate on the colander. Overturn the colander with the dessert onto a plate. Remove the colander and the cloth.
- Heat the berries on a stove on medium heat, in a little water and sugar to taste. Simmer for 8-10 minutes until the berry sauce has thickened. Leave some berries aside for garnishing.
- Once it has cooled, pour the berry sauce onto the Yoghurt bomb. Garnish with berries that were kept aside.
