Ingredients
- 450 grams Plain yogurt
- 200 ml Non-dairy whipped cream (or heavy cream)
- 70 grams Sugar
- 5 grams Gelatin powder
- 2 tbsp Water
- 1 tbsp Lemon juice
- 12 Buttery biscuits
- 40 grams Butter
Instructions
- Strain the yogurt overnight (I put a colander into a bowl and lined with 2 or 3 sheets of paper towels).
- Put the biscuits in a bag and crush with a rolling pin.
- Mix in the melted butter and then spread out in the bottom of the cake mold.
- Use saran wrap to pack tightly and then chill in the refrigerator.
- Soak the gelatin in 2 tablespoons of water.
- Place the strained yogurt, half of the sugar, and the lemon juice in a bowl and use a whisk to mix.
- In a separate bowl, whip together the whipping cream and remaining sugar until soft peaks form.
- Add Step 5 to Step 4 and mix together.
- Heat up and dissolve the gelatin in the microwave for 20 seconds and add to the mixture.
- Pour Step 6 into the cake mold and smooth out the surface.
- Chill in the refrigerator for 3 hours to harden.
- Once it is firm, it's done.
- Slice it up however you prefer.
- Optionally, serve with jam or fruit sauce.
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