Sparkling Wine Cold Dish with Summer Berries and Mint Yogurt Foam

For the yogurt foam, melt the gelatine in warm milk and stir into the yogurt, season with lime juice and zest. Whip the egg whites with the sugar until stiff and stir into the yogurt. Stir in the whipped cream and stir in the mint strips. Cover the yogurt foam with plastic wrap and chill in the refrigerator for 2 hours.

2. Heat 50 ml white wine in a saucepan and stir in the sugar until it melts. Soak the gelatine in cold water, squeeze it out and let it trickle in the white wine. Pour the wine stock into a large enough bowl, add the lime and orange juice and the remaining white wine, season with lime and orange zest. Place the wine stock on ice cubes and allow it to gel.

Stir the sparkling wine leisurely into the jellied wine stock so that the carbon dioxide is not destroyed. Mix the berries, pour in portions into well-precooled deep plates and pour over the champagne cold dish. Using a hot spoon, scoop out dumplings from the yogurt foam and arrange 1 dumpling on each champagne cold dish. Finally, decorate each plate with a sprig of mint. Serve the champagne cold dish on the spot.

ptid 44

Time required : 45 min.

Tip: Use creamy natural yogurt for an even finer result!

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