Nougat yoghurt cream with mocha syrup

1.

Soak gelatine in cold water. Dice the nougat and melt it in a hot water bath. Let cool down lukewarm. Mix the yogurt with the vanilla sugar and Baileys.

2.

Squeeze out the gelatine and carefully dissolve. First stir some yoghurt into the gelatine, then stir into the rest of the yoghurt. Stir in the nougat. Chill the mass until it starts to gel. Whip 200 g cream until stiff and fold evenly into the nougat yoghurt.

3.

Spread the nougat cream in six glasses (approx. 150 ml each) and chill for at least 4 hours.

4.

Reduce sugar and 1⁄8 l water in a saucepan for 3–5 minutes until syrupy. Stir in espresso and cocoa. Let the syrup cool down lukewarm. Stir in 50 g of cream. Spread the mocha syrup on the nougat cream before serving.

5.

Decorate with coffee beans or chocolate shavings.