Thyme curd yoghurt cream with plum ragout
A sour dessert kick with vitamin bomb by Claus Aigner - head chef of the 4-star Superior Hotel Paradiso of the EurothermenResort Bad Schallerbach
Ingredients
Thyme curd yoghurt cream for 2 portions
- 250 g low-fat curd cheese
- 150 g yoghurt
- 1 tbsp honey
- 1 sprig fresh thyme
- 1 pinch vanilla
- 1 pinch salt
- Zest and juice of 1 lemon
Plum ragout
- 300 g plums, mirabelles, ringroots
- depending on the acidity, the juice of one lemon
Preparation
Grind the thyme twig between your fingers.
Mix the low-fat curd cheese, yoghurt, honey, thyme, vanilla, salt and lemon and chill.
Steam ripe plums in a pot with a little water. After about 5 minutes, put them into a coarse sieve and press through with a ladle. The seeds and peel remain in the sieve. Put the strained vitamin bomb in a cool place.
