Ingredients (for two portions):
200 ml heavy cream*
2 teaspoons vanilla extract
3 tablespoons sugar
7 g gelatin + 4 tablespoons cold water for dissolving it.
150 g yogurt
* Or substitute cream with half-and-half, or milk, or any combination of those.
Directions:
Dissolve gelatin in cold water.
In a saucepan on medium heat mix cream, vanilla and sugar, stirring continuously until sugar melts.
Add gelatin and stir until it dissolves.
In a separate bowl stir the yogurt to get rid of any lumps.
Slowly pour the hot cream mix into the yogurt, whisking constantly.
Pour mix into two glass bowls or ramekins or whatever suitable bowls you have.
Refrigerate for about 4 hours or until firm.
To serve:
Flip onto chilled plate, and garnish with warm raspberry preserves, or cranberry sauce or fresh fruit or any combination of those.
2 comments:
Looks delicious, I must try this in summer!
What flavour yoghurt do you use? Natural or vanilla?
I use plain unflavored yogurt. I assume vanilla would work better, unless it's sweetened in which case you'd have to adjust the sugar in the recipe :).
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