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Whip cream and place in the fridge.
Soak gelatin in cold water. Mix well yogurt, eggnog, sugar and 1 tsp
vanilla sugar.
Squash gelatine well. Heat some of the yogurt-eggnog mass, melt gelatin
and stir in the remaining mass quickly.
Mix one third of the whipped cream into the youghurt-eggnogg mass, fold
in remaining whipped cream.
Fill eggnog cream into glasses and place in the refrigerator (approximately
3 hours).
Drain well canned peach halves for garnish. Whip cream. Cover eggnogg
cream with peach halves and garnish with whipped cream. |
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