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Giselle

Giselle Reyes
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Recipe

Yoghurt gelatin with cream

10 mins
10 mins
Low
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It is a very quick dessert and very easy to make, they will love it!
Learn more about Giselle Reyes

Ingredients

30 portions
  • 1 liter natural yogurt
  • 1 liter cream
  • 4 tablespoons natural gelatin
  • 250 milliliters Water
  • 4 tablespoons sugar
  • 1/2 cups jam, of the flavor of your choice for the topping
  • 2 tablespoons sugar

Preparation

In a saucepan over medium heat place the yoghurt with the cream and mix with a spoon until it integrates.
Hydrate the grenetine in water at room temperature and let stand a few minutes until it sets.
Add the sugar to the yogurt mixture with cream until dissolved.
Dissolve the already hydrated gelatin in the microwave oven for 30 seconds.
Add the already dissolved grenetine in the yoghurt mixture and mix until integrated.
Remove from the heat and empty the mixture in small containers to share or the one of your preference and refrigerate for 2 hours approximately.
For the marmalade topping, in the blender add the selected marmalade in small squares and add a little water and liquefy only to grind the fruit a bit, which is like pulp.
Empty the marmalade in a small pot over low heat
Add the sugar little by little until you see that caramel is made.
Reserve and refrigerate.

PRESENTATION

Serve the jam on top of the jelly, garnish with whole fruit and mint leaves.

TIPS

When you make the jam add the sugar you prefer.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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