Composition / ingredients
Cooking method
Let's decide on gelatin. I recommend using imported, it is easier and faster to prepare, it needs to be soaked in a small amount of water, it swells not in half an hour, but in 3-5 minutes. We put the finished gelatin in a water bath and wait for the granules to completely dissolve.
Whisk the cream into a thick foam with powdered sugar. Now whisk yogurt and gelatin in a blender, if you have yogurt from the refrigerator, do not rush to pour out all the gelatin at once, it can immediately thicken and become lumps, pour it in gradually.
At the very end, add the cream and whisk again. Most often, the cream at the output turns out to be white or not of a certain color. For coloring, it will be better to use the same fruits that were used to make yogurt. Decorate your cake and invite guests.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- "aktimel" 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
- Gelatin - 355 kcal/100g
- Powdered sugar - 374 kcal/100g
