Iced Yogurt with Rhubarb Compote

Soak the gelatin in cold water. Stir yogurt, apricot jam, juice of one lemon and sugar. Spread the mixture through a sieve. Squeeze the gelatin well, form it into a soup ladle, hold it in a warm water bath so that the gelatin dissolves. Now stir 1 bs 2 tbsp of the yogurt mixture into the liquid gelatin. Fold this lukewarm yogurt-gelatin mixture into the remaining yogurt mixture. As soon as the yogurt mixture begins to set, fold in the curd cheese. Now fill the yogurt-curd mixture into four chilled portion molds. Freeze the mixture in the freezer for about half an hour. In the meantime, clean and rinse the rhubarb and peel off the thin skin from the stalks. Bring water to a boil together with the sugar in a saucepan. First cut the rhubarb into 5 to 6 cm long pieces, then lengthwise into narrow slices and these into narrow strips. Mold the strips into the hot sugar water and cool everything together. Dip the moulds in hot water for 4 to 5 seconds, turn the iced yoghurt out onto four plates, add the rhubarb compote and serve everything together on the spot. Tip: Frozen yogurt should be served only slightly frozen.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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