Daniela De Tagle

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Daniela De Tagle

Cream of Yogurt and Raspberry with Plantain

Name: Cream of Yogurt and Raspberry with Plantain
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Internacional
Ingredients: wheat pasta, FOR THE CREAM OF YOGURT; 2 tablespoons lemon juice; 2 1/2 tablespoons unflavored gelatin; 2 1/4 cups natural yogurt, (whole); 1 3/4 cups whipping cream; 3/4 cups sugar; wheat pasta, FOR THE CREAM OF RASPBERRY; 1/4 cups sugar; 1 tablespoon lemon juice; 1 cup raspberry; 1 cup whipping cream; 5 bananas, mature

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Daniela De Tagle

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This rich yogurt cream is like a Panna Cotta de Yogurt. The recipe is very easy but if necessary, refrigerate for at least 8 hours before serving, which is why it is advisable to make the day before.

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Ingredients

10 portions

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Preparation

Grease 10 small glass cups or a cake mold of 20 cm with vegetable oil.

In a deep bowl, mix the water with the lemon juice and the greenery. Mix and allow the grenetine to soften for 10 minutes.

With a whisk, whisk the yogurt and 3/4 cup of the cream in a deep bowl.

In a pot, mix 1 cup of cream and sugar and heat over medium heat until the sugar dissolves. Get out of the fire. Add the grenetine mixture and beat well.

Add the cream-grenetine mixture to the yogurt mixture and beat well. Pour the cream into individual glasses.

In a blender mix 1/4 cup of sugar, raspberries and cream. Pour over the 10 glasses and refrigerate for at least 8 hours before serving.

Just before serving cut the banana into slices and mix with the lemon so it does not get dark, serve.