Limoncello Yoghurt and Mascarpone Pots
Serves: 4 Ready in: 60 mins +
Ingredients:
250g Total Greek Yoghurt
250g vegetarian Mascarpone
1 vanilla pod
[hd]For the jelly[/hd]
100ml limoncello or lemon juice
100ml water
1 tbsp agar flakes
method:
- Mix together the Greek yoghurt, mascarpone and the vanilla seeds scraped from the pod.
- Make the limoncello jelly by combining all of the jelly ingredients in a pan, and bringing the mixture to a boil. Let the mixture cool for ten minutes.
- Pipe a thick layer of the yoghurt mixture into your serving glasses, followed by a much thinner layer of the jelly mixture on top.
- Refrigerate for 25 minutes and then add another layer of yoghurt on top. Repeat the layering process until you have filled your glass (usually 2-3 layers maximum).
- Chill in a fridge until the jelly is set (approximately 2-3 hours).
