Strawberry-Yoghurt-Mousse
| Ingredients | For 4 Portions |
| 7 sheets | White gelatine |
| Pulp of 1 vanilla pod | |
| 500 g | Strawberries |
| 3 tbsp. | Lemon juice |
| 1 pack | Vanilla sugar |
| 75 g | Sugar |
Making
1. soak 4 sheets and 3 sheets of gelatine separately in cold water.
2. wash and chop the strawberries. Puree with lemon juice, vanilla sugar and 25 g sugar.
3. squeeze out 3 sheets of gelatine and melt in a small pan over a low heat. Remove from the heat and add to the strawberry puree drop by drop while stirring.
4. mix the "Der Große Bauer Strawberry", sour cream, 50 g sugar and the vanilla pulp.
5. squeeze out 4 sheets of gelatine and melt in a small pan over a low heat, remove from the heat and add to the yoghurt cream drop by drop while stirring. Leave to cool for 3-4 minutes.
6. whip the cream until stiff. Fold into the yogurt mixture in batches. Pour into a wide bowl.
7. spread the strawberry mixture evenly over the yoghurt mixture. Chill for approx. 4 hours.
8. Dip 2 tablespoons in hot water, scoop dumplings from the mousse and place on plates. Decorate as desired.
