Petit Beurre yoghurt sandwiches
Preparation in 15 minutes
Ingredients
Brownie sheet, approx. 18x27cm
24 x Kambly Petit Beurre
500g Greek yoghurt
150ml whipping cream
Zest of half a lemon
50g icing sugar
1 tsp vanilla extract
5 gelatine leaves
220g cherries
Preparation
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Cover the brownie sheet with baking paper and arrange twelve Kambly Petit Beurre on top.
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Soften the gelatine in cold water.
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Heat the whipping cream and sugar with the vanilla extract and dissolve the gelatine in it.
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Stir the lemon zest into the yoghurt and mix with the cooled cream.
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Spread the filling evenly on the bottom biscuits, scatter with cherries, and place the remaining Petit Beurre biscuits on top.
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Leave the yoghurt sandwiches to cool in the fridge for 3-4 hours.