2.2lbscreamy Greek-style yogurt, 1,5% fat or full-fat1 kg
2 1/2cupsheavy cream600 ml
1cupgranulated sugar200 g
2packets vanilla sugar or 1 teaspoon vanilla extract
fresh lemon juiceto taste
1 lbfrozen mixed berriesthawed, 450 g
1-3tablespoonsgranulated sugarto taste
Whip the heavy cream until stiff. Set aside.
Combine: Pour the yogurt into a very large bowl. Add the sugar, vanilla, and lemon juice to taste, I like it a bit tangy, so I add the juice from one whole lemon
Fold the whipped cream carefully into the yogurt mixture. Taste and add more lemon juice if necessary.
Assemble: Take another clean, large bowl. Place a large sieve on top, it should fit in the bowl but not touch its bottom. Line the sieve with a clean kitchen cloth or a muslin cloth.Carefully pour the yogurt mixture into the sieve, cover with the overlapping cloth, and place in the fridge.
Strain yogurt mix for at least 12 hours; I usually strain in for about 20-24 hours. Pour away the whey after the first 4-5 hours and one more time the next morning. The sieve with the yogurt should not sit in the liquid.
Thaw the berries a couple of hours before serving and mix them with some sugar to taste.
Unmold: Remove the overlapping cloth from the top of the yogurt bomb. Place the serving platter (or a large serving plate) on top of the sieve. Grab the handle of the sieve with the left hand, place the right palm on the back of the serving platter and carefully turn the dessert over, it should fall smoothly from the sieve onto the platter. Remove the cloth, arrange the berries around the bomb and serve.