Ingredients for Yoghurt Timbale
- Natural Yoghurt
- 1/4 cup icing sugar
- Lemons, Rind Of
- Lemons, Juice Of
- Whipped Cream
- 2 teaspoons powdered gelatin
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How to Make Yoghurt Timbale
- In a large bowl, whisk together 2 cups of plain Greek yoghurt with 1/4 cup of icing sugar. Add the zest and juice of 2 lemons.
- In a separate small bowl, sprinkle 2 teaspoons of powdered gelatin over 1/4 cup of boiling water. Stir until completely dissolved.
- Add 2 tablespoons of the yoghurt mixture to the dissolved gelatin. Stir well to combine. Gently pour the gelatin mixture into the remaining yoghurt mixture and stir until evenly distributed.
- Gently fold in 1 cup of heavy cream until just combined. Do not overmix.
- Pour the mixture into individual dessert dishes or a large bowl. Refrigerate for at least 2 hours, or until completely set.
- Serve chilled. Garnish with fresh raspberries and a drizzle of homemade raspberry sauce (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
120g
Fat
29g
Carbs
10g