Rompope Gelatin with Chocolate Cream and Yoghurt
If you want an easy and delicious dessert, don't miss out on trying these light rompope gelatins with a chocolate cream with a touch of Greek yoghurt that gives it an extraordinary twist. It's a delicious dessert with a sensational combination of textures!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 1 box D’Gari® light milk gelatin eggnog flavor, (20 g)
- 1 liter light milk, (½ liter at room temperature and ½ liter boiling)
- 3/4 cups Greek yogurt, fat-free
- 1/4 cups bittersweet chocolate, melted
- 1 cup jocoque, for decoration
- 2 tablespoons honey, for decoration
- almonds, chopped for decoration
Preparation
2h
0 mins
Low
- In a bowl, mix D’Gari® light rompope-flavored gelatin with ½ liter of room temperature milk and let it hydrate for 5 minutes. Add ½ liter of boiling milk and incorporate.
- Fill ¾ of the cups with the gelatin and refrigerate until set.
- For the chocolate cream, mix the Greek yoghurt with the melted chocolate.
- Add 2 tablespoons of chocolate cream to the gelatin cups and refrigerate for 30 minutes.
- Whip the jocoque with honey until it has a smooth consistency. Decorate the cups with this mixture and almonds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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