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Daniela

Daniela De Tagle

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Recipe of Cream of Yogurt and Raspberry with Plantain
Recipe

Cream of Yogurt and Raspberry with Plantain

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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
  • wheat pasta, FOR THE CREAM OF YOGURT
  • 2 tablespoons lemon juice
  • 2 1/2 tablespoons unflavored gelatin powder
  • 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

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.

PRESENTATION

Decorate the dish with berries and mint leaves.

TIPS

If you made the recipe in the mold of cake unmold just before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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