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Vanilla yogurt with raspberry

• 600 ml milk
• 50 grams of milk powder
• 1 plain yogurt
• 2 sheets of jelly (to rehydrate in cold water)
• 50 g sugar
• 1 tablespoon of vanilla extract
• 150g of raspberry jam

Place in the glass the two kind of milk and mix for a few seconds at speed 6. Set for 5 min, 80 ° C, speed 2.
Meanwhile, heat the jam in the microwave for 1 min at max power and add half of one of the jelly leaves rehydrated. Place them in the bottom of a mold of yogurt. Let cool to take consistency.
Preheat oven to 50 º C.
Add milk to the yogurt, and the gelatin sheet, one tablespoon sugar and vanilla extract. Mix for a few seconds, speed 6. Fill with this mixture some glasses and put in the oven at a temperature of 50 º C, turn off the oven and let repose at least 8 hours without opening oven door to keep heat from escaping. I usually leave overnight.
NOTE: You can also, let them cool in the oven for about 2 or 3 hours and then get them into the fridge.
With plain yogurt it takes consistency, but I put that little bit of jelly to help it to take consistency similar to yogurt.
The amounts of vanilla extract and raspberry jam can be modified to taste. And change the flavor of jam or vanilla extract, white chocolate, lemon extract …

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