Ingredients
250g FAGE Total
250g mascarpone
1 vanilla pod
For the Jelly:
100ml limoncello or lemon juice
100ml water
1 tablespoon Agar flakes
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Steps
- Mix together the FAGE Total yoghurt, mascarpone and 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 10 minutes before doing anything with it.
- Pipe a thick layer of the yoghurt mixture into your serving glass, followed by a much thinner layer of 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).