Soak gelatin in a cup of cold water. Cream yogurt in a baking bowl with sugar and salt. Stir in rum and hazelnuts.
Squeeze out gelatine. Melt in hot water. When slightly cooled, stir through a sieve into the cream. Fold in stiffly whipped cream. Cool in a glass bowl in the refrigerator for 60 minutes.
Menu 5/38
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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