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Tangy chard and yoghurt crème

Chard juice is bursting with flavour and contains a great deal of chlorophyll. This crème is not only easy to make but tastes exceptionally and looks great, too.

Makes 750g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose


  • kg chard
  • 375 yoghurt
  • 40 gelatin leaves
  •  as needed salt and pepper

Preparation method

  • Use a juicer to make the chard juice.
  • Soak the gelatin in cold water.
  • Mix the chard juice with the yoghurt.
  • Heat 50g of the mixture and dissolve the soaked gelatin in it.
  • Leave the mixture to cool down to 25°C.
  • Season to taste with salt and pepper.
  • Pour into the desired mould and freeze.

Serving suggestions

  • As part of a composition with white fish and other chard components.
  • As a vegetable dish with components of tomato and feta.
  • As a component in a composition with halibut, potato, and fennel.