Cream dessert Bird's milk on yogurt
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Pour gelatin with cold milk and leave to swell for 15-20 minutes.
Step 3:
Dissolve gelatin over low heat until dissolved, but do not bring to a boil.
Step 4:
Mix yogurt, sugar and vanilla.
Step 5:
Beat until sugar dissolves.
Step 6:
Pour in the melted gelatin. Beat for another 5 minutes.
Step 7:
Pour the mass into the creamers and put it in the refrigerator for 1-2 hours until completely solidified.
Step 8:
Melt the chocolate in a water bath.
Step 9:
Pour the melted chocolate over the frozen cream.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "actimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Vanillin - 288 kcal/100g
