Yoghurt bombe

Text read by Mary Peters


  • 500 g natural yoghurt
  • 120 g sugar
  • 1 sachet vanilla sugar
  • 400 ml whipped cream
  • 1 squeeze of lemon juice Fruit, to taste


One day before eating, mix the yoghurt, sugar, vanilla sugar and lemon. Whip the cream until stiff and fold into the yoghurt mixture. Line a sieve with a clean tea towel and place in a larger bowl. Pour the mixture into the sieve and refrigerate overnight. The next day, turn the yoghurt mixture out of the sieve onto a plate. Arrange the prepared fruit decoratively around the yoghurt bombe.