Ingredients
Blancmange:
- 300 gram Yogurt Greek, thick
- 150 gram Strawberries
- 50 ml Milk
- 2 tablespoons Sugar
- 10 gram Gelatin
Strawberry sauce:
- 200 gram Strawberries
- 1 tablespoon Brown sugar
Instructions
- Making Greek yogurt is very simple. Put the natural yoghurt on three or four layers of cheesecloth and put it in the refrigerator overnight.
- In the morning, on the table is a wonderful, thick and very delicious Greek yogurt.
- The time indicated does not include stabilization in the refrigerator, it is convenient to cook at night-for Breakfast, or in the morning-for afternoon tea/dinner. Soak the gelatin in milk. Wash and dry the berries, punch them in a blender with sugar.
- Add the strawberry puree to the yogurt, mix or beat.
- Preheat gelatin to 60-70 degrees (DO not BOIL!), pour into the mixture and stir.
- Spread out into serving molds, 3 pieces of 200 ml each.. Remove to the refrigerator for stabilization, for 3-4 hours.
- Prepare the sauce: chop the strawberries + sugar. You can cook strawberry syrup, but it's summer outside, enjoy fresh strawberries.
- Release the finished blancmange from the mold and serve with strawberry sauce.
- Bon appetit.
- Enjoy.