Jumbo Yogurette Roll

Name: Jumbo Yogurette Roll
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g frozen strawberries; 400 g Whipped cream; 5 sheets white gelatine; 100 g Greek cream yoghurt; 85 g Sugar; 175 g dark double chocolate cookies; 200 g Milk couverture; 7-10 Tbsp Mold for chocolate roll; 7-10 Tbsp Cling film; 7-10 Tbsp large freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g frozen strawberries
400 g Whipped cream
5 sheets white gelatine
100 g Greek cream yoghurt
85 g Sugar
175 g dark double chocolate cookies
200 g Milk couverture
7-10 Tbsp Mold for chocolate roll
7-10 Tbsp Cling film
7-10 Tbsp large freezer bag

Directions

1
Defrost strawberries in a sieve. Soak gelatine in cold water. Whip cream until stiff. Mix yoghurt and sugar. Squeeze the gelatine and dissolve in a small pot at low heat.
2
Stir in 2-3 tablespoons of yoghurt. Then stir into the rest of the yoghurt. Fold in the cream and chill for about 20 minutes.
3
Put cookies in the freezer bag. Close the bag and crumble the cookies finely. Line the mould with foil. Cut strawberries into small pieces and fold into the yoghurt cream. Pour cream into the mould. Spread biscuit crumbs on the cream.
4
Gently press down gently and chill for about 2 hours.
5
Chop the couverture and melt in a hot water bath. Leave to cool for about 15 minutes. Turn out the cream-yoghurt cream from the mould using the foil. Remove foil. Carefully pour the chocolate coating over the cream and spread.
6
Using a cake comb (alternatively a teaspoon handle) draw fine waves into the couverture and let them set.