Cherry Yogurt Mousse – British Isles

Rinse and pit the cherries and crush them with a blender. Stir the cherry puree with sugar and yogurt. Heat the red wine in a glass, let the soaked and well squeezed gelatine completely melt in it and mix it with the liqueur into the cream. Cool and stir in the whipped cream. Fill the crem into 6 ramekins of a little bit 125 ml capacity each, set in the refrigerator for 4 to 5 hours.

For the mixture of hips in a baking bowl, mix well spices, sugar, marzipan as well as the egg until the quantity has no lumps. Fold in the egg yolks and incorporate the sifted flour. Pour the dough through a fine sieve and leave to cool for 1 hour with the lid closed.

Remove and stir the whipped cream into the dough mixture only now. Dust a baking tray with flour and spread a very thin layer of the mixture on it. Bake at 200 degrees in a heated oven for 3 to 5 minutes until light brown. Remove from the baking tray while still warm, cool and break into pieces. Prepare the rest of the dough in the same way.

(The dough should be very thin. It should be removed from the baking sheet with a palette while it is still hot, and broken into pieces only after it has cooled). For the sauce, rinse the lime thoroughly, peel off the peel in strips, remove the inner white skin and cut into very thin strips. Strain the lime juice through a

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