Creamy Vanilla-mint pie
4-6 individuals or 1 large cake depending on tin size
Begin by placing 4 gelatins in cold water.
Base: mix 150 g of bastogne or digestive cookies in a food processor and add 75 g of melted butter to this.
Press the crumble into a buttered tin base & let it sit while you make the rest.
In a saucepan, heat (at low temperature) 2 dl of double cream. To this add the seeds of a vanilla pod and a generous handful of finely chopped mint. Add 1-2 dl of sugar and a squeeze of lime juice. In a bowl, mix about 200g of natural yogurt and 150g of crème fraîche or cream cheese.
Add the gelatins ( remove excess water) into the warm cream and mix until they dissolve. Then pour the yogurt mixture into the cream and mix until a smooth texture. Taste and see if it needs more acidity or sweetness. Pour these into tin bases and cover well. Place into the fridge preferably overnight. Decorate with berries and fresh mint leaves.
Berry Yogurt pie
4-6 individuals or 1 large cake depending on tin size
Begin by placing 4 gelatins in cold water.
Base: mix 150 g of bastogne/ digestive cookies in a food processor and add 75 g of melted butter to this.
Press the crumble into a buttered tin base & let it sit while you make the rest.
In a food processor mix 400g of fresh (or frozen) strawberries (200g) & raspberries (200g). The mixture can be slightly chunky. Add this to a saucepan (low heat) with 2 dl of double cream. Add 1-2 dl of vanilla or caster sugar and a bit of juice/water if the consistency is too thick. Then add the gelatin's until they dissolve and 200 g of natural yogurt. Mix well and pour this velvety mixture into your tin's and cover. Refrigerate over night and decorate with nuts & blueberries.
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