Black forest snoghurt

Recipe from: 12/19/1991 12:00:00 AM
Ingredients 5
Servings 0


  • 10
  • 1
    black cherry yoghurt
  • 2
    eggs, separated
  • 210
    castor sugar
  • pinch salt


Soak the gelatine in 60 ml cold water and heat over boiling water or in the microwave oven until the gelatine has dissolved completely. Blend with a little of the yoghurt. Whisk the egg yolks, half the sugar and salt together until thick and pale yellow. Mix with the remaining yoghurt as well as with the yoghurt and gelatine mixture. Whisk the egg whites until foamy. Add the remaining castor sugar by the spoonful and beat well. Add to the yoghurt mixture and place in a chilled metal container. Freeze, stirring once or twice during the process before the snoghurt freezes completely. Makes about 1,5 litres.

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