Basil Yogurt Cream with Tomatoes on Meadow Herbs


Rating: 1.67 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Salad:









Instructions:

Preparation time approx. 40 min

Blend basil leaves with 1 dash of olive oil until creamy. Stir through with yogurt, season with salt, ground coriander, pepper and a squeeze of juice from a lemon.

Boil tomatoes over, cool, peel, seed, chop, mix with yogurt cream.

Soak gelatine, squeeze out, heat with a little bit of water, let it melt, stir into the cream.

Stir in 4 tbsp whipped cream.

Whip egg whites with a pinch of salt to egg whites and fold in.

Pour the mixture into cooled cups or ramekins lined with olive oil and cool until set (takes about 2 hours).

For the leaf salad, clean 2 handfuls of kitchen herbs. Chop basil into small pieces. Mix remaining ingredients to make a marinade. Marinate the kitchen herbs.

Turn out cream, add leaf salad, maybe decorate with chopped tomatoes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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