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Thick cream of natural yogurt on gelatin

Thick Plain Yogurt Cream with Gelatin

Easy to make and delicious — for any baked good! Thick plain yogurt cream with gelatin is one of the easiest cake fillings, both to make and to enjoy. This yogurt cream, made with yogurt and gelatin, goes wonderfully with fruit and sponge layers. Cakes made with it come out very tender, light, and not too high in calories. Instead of gelatin you can use a ready-made cream thickener, which shortens the process. But the cream tastes better with gelatin.

Snezhana

Recipe author

Thick cream of natural yogurt on gelatin

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Composition / ingredients

Servings:

Yogurt

250

Heavy cream

250

Gelatin

Water

Powdered sugar

150

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 33 % 13 g

Carbohydrates 58 % 23 g

225 kcal

GI: 4 / 4 / 91

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the cream. For this cream, use plain, thick yogurt without any flavorings or aromatics. Besides yogurt, you'll need fresh, high-fat cream. Prepare the gelatin in advance according to the package instructions. As a rule, you cover the gelatin with cold water and leave it for half an hour to swell.
Step 2:

Set the bowl of gelatin over low heat and, stirring constantly, let the gelatin dissolve. Don't bring the mixture to a boil, or the gelatin will lose its gelling power. You can use instant or leaf gelatin, which doesn't need time to swell.
Step 3:

Pour the cream into the blender bowl. It must be cold. Add the powdered sugar and a teaspoon of lemon juice or a few crystals of citric acid.
Step 4:

Whip everything thoroughly to stiff peaks. Once the cream is well whipped, you can add the next ingredients. Checking whether the whipped cream is ready is easy — just turn the bowl upside down. The cream should stay put.
Step 5:

Then carefully pour the cooled, dissolved gelatin into the bowl. Pour it in a thin stream while whipping with your other hand, using a whisk or a blender on low speed.
Step 6:

Then add the yogurt to the mixture (it should also be well chilled beforehand) and gently fold it in with a spatula so the mixture doesn't deflate. The cream is ready. Put the container of cream in the fridge for 20 minutes so it cools and sets slightly. Now you can use it to fill sponge cakes. This cream is also great for other desserts and baked goods. Enjoy!