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| Prep Time | 45 min |
| Passive Time | 2 h |
| Servings |
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Ingredients
White Wine Gelatin
- 160 ml Wine (white)
- 80 ml Water (plus 2 tbsp water)
- 5 tbsp Sugar (granulated)
- 2 tsp Gelatin (powder, plus 2 tbsp water for gelatin)
Yogurt Gelatin
- 160 g Yogurt
- 2 tsp Gelatin (powder, plus 2 tbsp water for gelatin)
- 5 tbsp Milk
- 4 tbsp Double cream
- 3 tbsp Honey
- 1 tbsp Lemon(s) juice
- 150 g Edible flowers (loosely packed)
- 8-10 Blueberries
- handful of Herbs (such as mint and chervil)
Ingredients
White Wine Gelatin
Yogurt Gelatin
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Instructions
- Prepare two small bowls. Combine 2 tsp of gelatin powder with 2 tbsp of water in each bowl. Set these two portions of gelatin mixture to the side.
- Put white wine in a microwave-safe bowl and heat on 600 watts for 2 minutes. Add in the granulated sugar and one portion of the gelatin, stirring until the gelatin is completely dissolved. Add 80 ml water plus 2 tbsp water and mix well.
- Combine the milk and heavy cream in a microwave-safe bowl and heat on 600 watts for 1 1/2 minutes. Stir in the other portion of gelatin and mix well making sure the gelatin is completely dissolved. In a separate bowl, combine the yogurt, honey and lemon juice. Add in the cream mixture and mix well. Pour in about 1/3 of the white wine gelatin mixture into a 18 cm ring mould. Place a layer of edible flowers into the mixture. Refrigerate until gelatin is firm. Place the blueberries and herbs into the mould. Pour in the rest of the white wine gelatin mixture and refrigerate until firm. Finally pour in the yogurt gelatin mixture into the mould and refrigerate for at least 2 hours.
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