Berry Yogurt Dessert
Baking and Desserts • European
Description
It takes about 20 minutes in total (if gelatin and berries are prepared in advance). For a more festive version, you can whip 200 ml of heavy cream (at least 30%) and add it to the soufflé after the gelatin. The taste will become even creamier.
Ingredients
- Butter 0 oz
- "Jubilee Cookies" 5 oz
- Gelatin 1 tablespoon
- Yogurt powder 15 fl oz
- Sugar 5 oz
- Frozen black currant puree 20 oz
Step-by-Step Guide
Step 1
Crush the cookies in a blender into crumbs and mix with the butter, then press the mixture into a mold (we used a 22 cm diameter mold), flatten it, and place it in the refrigerator.
Step 2
Thaw the berries and drain the juice. Dissolve the gelatin in the juice, let it swell for about 30–40 minutes, and heat it until fully dissolved (do not bring to a boil!!!). Add sugar to the berries, blend them lightly, mix with yogurt, add the gelatin, wait until it thickens slightly, and pour into the mold with the base.
Step 3
Let it set in the refrigerator. I used a springform pan, then simply removed the sides.
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