I make the filling with some gelatin Dr. Oetker Gold
extra Gelatine Sheets — 10 g. For detailed instructions on working with gelatin, have a look at this post No Bake Ricotta Sour Cream Cheesecake with Raspberries.
Mix the warm lemon /
gelatine juice with a little of the yoghurt and afterwards mix it into all of the yoghurt in the bowl — this little
extra step with make sure that the
gelatine does not shock and make small gelly clumps.
Ingredients: Peanuts, whey protein isolate (milk),
extra virgin rapeseed oil, cocoa, hazelnuts, almonds, brazils, caramel pieces (sugar, cocoa, coconut oil), marshmallows (glucose, egg albumin,
gelatine), cornstarch, biscuit pieces (wheat flour, wheat), cane sugar, rapeseed oil, cocoa butter, salt) coconut sugar, sea salt.