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[Translate to Englisch (English):] Guacamole Dip

Yoghurt cream with grapefruits

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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For six 220 ml (7.7 fl.oz) WECK® tulip jars
Yoghurt cream with grapefruits
Order directly 220 ml WECK® tulip jars

Ingredients

  • 4 sheets of white gelatine
  • 1 red grapefruit (about 300 g)
  • 1 white grapefruit (about 300 g)
  • 300 g natural yoghurt
  • 1 bag of vanilla sugar
  • 80 g sugar
  • 1 cup (200 ml) cream
  • mint for decoration

Preparation

Let the gelatine soak in water.

Fillet the grapefruits: Cut the top and the bottom, put the grapefruit vertical on a worktop & cut of the skin top down in segments. Cut between the barriers and release the fillets. Cut them into halves. Squeeze out the rest of the juice – you can use it for later (about 150 ml)

Add yogurt, vanilla sugar, sugar and the grapefruit juice into a bowl and mix it. Squeeze the gelatine tightly, put it in a little bowl and let it melt in a hot water bath. Stir it right now into the yogurt. Whisk cream until stiff. Shortly before it jells, gently fold it in the yoghurt cream.

Arrange the grapefruit fillets in the jars, put the cream on top, smooth the surface and let it firm up in the fridge.

Before serving take it from the fridge and decorate it with mint.

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