Thursday, April 1, 2021
Ingredients:
- 5 sheets of gelatin
- 300 g of yoghurt (0.3% fat)
- 300 g of yoghurt (3.5% fat)
- 30 g of powdered sugar
- 1 tsp of Bourbon vanilla sugar (ican be replaced with vanilla sugar)
- 50 g of cane sugar,
- 100 ml of strong coffee or espresso,
- 50 ml of whipping cream.
How to cook:
- Soak gelatin in cold water.
- Stir both yogurts, powdered sugar and vanilla sugar until a soft mass.
- From the water, select the gelatin in a small saucepan and add a few spoonfuls of water. Melt in a water bath. Gently stirring, pour two tablespoons of yogurt into the gelatin.
- Mix all the gelatin with the remaining yogurt.
- Take 4 cups for cappuccino (150 ml), rinse with cold water and spread evenly yogurt into the cups. Cover with cling film and set aside in a cool place for 6 hours, it is best to leave until the morning.
- Melt the sugar in a saucepan (preferably with a thick bottom), over medium heat until brown. Pour gently coffee mixed with cream, simmer for a few minutes to become a thick mass of caramel. Set aside until further use.
- Make an incision along the edges of the bowl with yougurt with a thin knife, dip the cups in hot water for a few seconds and turn on a plate. Pour caramel on the top.