Description
I love to cook these desserts and make them in different ways! Offer you one of them. The combination of delicate creamy yoghurt layer of homemade yogurt (its preparation is described below), a layer of raspberry jelly and raspberry jelly whipped "the Cloud" give an excellent combination of tenderness, sweetness and acidity! Such desserts is a FEAST on your table! The cooking process is very easy, just need time to harden each layer. Recipe "cloud layer" I saw on the site SAY7, thanks to the author!
Ingredients
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Cookies
2 cup
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Butter
0.5 cup
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Cream
500 ml
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Milk
300 ml
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Yogurt
1 piece
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Gelatin
50 g
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Jelly
4 pack
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Sugar
1.5 cup
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Water
-
Vanilla
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Raspberry
Cooking
Before preparing dessert in advance, you need to make homemade yogurt cream. Cream, milk, Actimel mix and put in yogurt maker for 12 hours. I make in the bread maker, it has such a function. Instead of homemade creamy yogurt you can use sour cream, but yogurt turns out more tender. Cookies grind with a rolling pin into crumbs, add melted plums. the oil and spread in a split mold (28 cm), covered with parchment. paper, stamp the hand and make a small bumpers.
For making creamy yoghurt layer: 40 grams of gelatin soaked in 3/4 Cup cold. boil. water for 30 minutes for swelling in the yogurt add 1 Cup sugar and mix (per taste and add vanilla) until dissolved. Heat gelatine (do not boil) and pour in the yoghurt mass mix well, pour into crust and put into the fridge for 3 hours.
For a layer of jelly ready to use raspberry jelly 45ml. 2 packs. 2 p. pour into bowl and add hot water to 300 ml. Stirred well until dissolved and allowed to cool almost to room temperature. Pour over yogurt layer and again in the refrigerator until firm.
As the jelly layer has frozen, begin to prepare the "cloud" layer. 1 p (10 g) pour 50 ml of cold water and leave for 10-15 minutes for swelling. 100 g sugar mixed with 1 p. raspberry jelly, pour 150 grams of boiling water and stir to dissolve the sugar and jelly. Heat the soaked gelatin and add to this mass. Mix well and allow to cool to room temperature. Beat this cooled mass by means of a mixer 15 to 20 min. it took me 20 min.
Turns a light pale pink air mass.
Pour in the form and then in the cold until firm. On a frozen dessert tightly stacked raspberries and pour the prepared raspberry jelly from the 1st pack. Remove better 5 hours or overnight until fully cured.
Here is the full dessert is ready! Pass a thin knife along the sides of a split form and carefully remove them
Here we have a turned flank, you can clearly see how fluffy it turned out the cloud layer. You can leave dessert, so I the sides are slightly sprinkled small crumbs of biscuits.
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