Rompope Gelatin with Chocolate Cream and Yoghurt

Name: Rompope Gelatin with Chocolate Cream and Yoghurt
Prep time: 120 min
Yield: 10
Cuisine: Internacional
Ingredients: 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

D´Gari

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

Published: 18-07-2018

Preparation

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.