Muesli Cream

Mix the yogurt with the muesli, honey and orange juice and leave to set for about 1/2 hour. In the meantime, soften the gelatine in cold water and gently heat with the Cointreau until the gelatine dissolves. Stir this into the yogurt mixture and fold in the whipped cream. Rinse portion molds with cold water, pour in the cream and refrigerate for 4 – 5 hours. Before serving, dip briefly in hot water and turn out onto plates.

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