| Servings |
8
|
Ingredients
- 36 oz. white plain whole yogurt
- 7 oz. sugar
- 17.6 oz. fresh milk cream
- 0.35 oz. gelatine in sheets
- 3.5 oz fruit ( peaches, strawberries, blueberries...)
- 2 tabsp caster sugar
Ingredients
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Instructions
- Soak gelatine sheets into cold water for 10 minutes.
- Heat milk cream in a saucepan with sugar until it dissolves.
- Squeeze gelatine to drain water and add it to cream, mix until gelatine is evenly dissolved.
- When warm add yogurt, mix again.
- Pour into a mould of your choice and set in the fridge for at least 3 hours.
- For the compote:
- Dice fruit if big, put in a skillet with sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
- Put out of the mould the pudding and pour compote right before serving.
- For the compote:
- Dice fruit if big, put in a skillet with 2 tablespoons of sugar on low heat until the fruit takes apart, you have to end up with a thick sauce.
- Remove pudding from the mould and pour compote right before serving.
