Ingrediente
Mango jelly
- 420 g sugar free mango puree
- 4 pcs gelatine sheets ≈ 7g
Yogurt cream
- 300 g Greek yogurt (2% fat) at room temp.
- 100 ml semi skimmed milk at room temp.
- 60 g erythritol with stevia
- 1/4 tsp vanilla bean powder
- 1/6 tsp salt
- 4 pcs gelatine sheets
Portii:4 servings
Etape
Mango jelly
- Soak the gelatine sheets in cold water for 3 minutes.
- Squeeze the gelatine sheets to eliminate the excess water.
- Microwave the gelatine for 10 seconds to melt.
- Place four glasses obliquely in muffin pan. Pour the mango jelly by dividing it equally and chill/freeze until set. It shouldn't take more than 40 minutes if you decide to freeze the jelly.
Yogurt cream
- Soak the gelatine sheets in cold water for 3 minutes.
- Combine the yogurt with the milk, sweetener, vanilla and salt and mix everything until the erythritol is completely dissolved. The yoghurt and the milk should be at room temperature to prevent the formation of lumps when adding the gelatine.
- Squeeze the gelatine sheets to eliminate the excess water. Microwave it for 10 seconds to melt.
- Add the gelatine and mix everything until combined and homogenous.
- Take the pan out of the freezer and place the glasses vertically on the table. Pour in the yoghurt cream into the glasses and put them back in the freezer, but this time we do not need the muffin pan. Chill for 40-60 minutes or until set.
- Keep in the fridge up to the moment of serving.
- Enjoy!
Notitele retetei
Click on each ingredient to see where you can buy it.
© Dulciurile Nu Ingrasa. All the materials posted on this site are my own and are protected by copyright under Romanian and International legislation in force . Using recipes commercial purposes is prohibited, as well as reposting them without mentioning the author and the source.