Pour the cream into the mixer on low speed. We don't want to whip it.
Add the yogurt gradually. Keep mixing.
Sprinkle 150 gr. of sugar into the mixture. Let it combine. If you like, you can add more sugar if you prefer very sweet gelatins.
Incorporate the hydrated and liquid gelatin. Stop mixing as soon as the mixture is completely homogeneous.
Pour into a gelatin mold.
For the strawberry sauce:
In the blender, place the remaining sugar, the hulled strawberries, and the juice of 1/2 lemon. Blend and serve in a sauceboat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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