Yogurt Fruit Cream

For the yogurt fruit cream, remove the tangerines from the can and drain well, reserving some of the juice. Line small parfait molds with the mandarin wedges, place a cocktail cherry in the center of each.

Peel the kiwi and cut into small pieces. Mix with the remaining mandarins, cocktail cherries, lemon juice and Cointreau and chill. Soak gelatine in cold water.

Whip the cream until stiff and mix with the natural yogurt. Whip egg with powdered sugar and vanilla sugar over hot water bath until thick and creamy. Remove from the bain-marie and continue beating until the mixture is cold. Squeeze out gelatine, dissolve in very little hot juice of tangerines and fold into egg mixture together with whipped cream mixture.

Carefully fold the fruit into the mixture and pour into the ramekins. Place in the freezer for 4 hours and then in the refrigerator for another 2 hours. Briefly immerse the ramekins in hot water and invert onto dessert plates, garnish all around with vanilla and strawberry sauce and serve the yogurt-fruit cream immediately.

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