Yogurt jelly with pistachio cupcakes and berries

  • Time 1.30 minutes
  • Servings 6 People
  • 1 I want to bleed in ice water for five minutes. 75 grams of sugar in the cream and squeeze on average. Add a brazen vomit and a good laugh to make it completely dissolve. Send a mixture through small sieto, add vanilla seeds, mix. Make it cool and add 350 grams of yogurt. Inform everything (possible to use rectangular ceramic). Cover the tape and put it in the fridge for at least six hours.
  • 2 250 grams of yogurt poured into a very small syto (if it's large, it needs to be colded, placed over the misky and removed to the fridge for 12 hours. All liquids down, and the fat mass of the yogurt double will remain upstairs. Put it in the mixer, add white chocolate and 5 grams of sugar, insert the blender and bring the mixture to the state of the pound. Retreat through the sieto and leave it in the fridge again for six hours.
  • 3 Prepare a cupcake: mix oil and 70 grams of sugar in a millimeter until the mass is soft and air. Add a marcipan and a almond pepper, a slice of salt. Add glued fist, yellow and then protein. Put it in a tutorial form and put it in a oven to 160 degrees for 35 to 45 minutes.
  • 4 Collect dessert on the plate: put the yogurt jelly on top of the cupcake, berries, pistachios, paint a mint and a yogurt sauce. I'll do it.
Nutrition Facts
  • Calories 755
  • Total Fat 54,6 g
  • Protein 14,8 g
  • Total Carbohydrate 755 g
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