Cream of natural yogurt on gelatin thick

Easy to prepare and delicious, for any baking! Cream of natural yogurt on gelatin thick is one of the easiest both in the method of preparation and in the use of cream for the layer of cakes. Yogurt cream, made on the basis of yogurt and gelatin, goes well with fruits and sponge cakes. Cakes with this composition are very tender, light and not very high in calories. Instead of gelatin, you can use a ready-made thickener for cream, the cooking process is shortened. But the cream turns out tastier with the addition of gelatin.

Snezhana

Recipe author

Thick cream of natural yogurt on gelatin

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Composition / ingredients

Servings:

Yogurt

250

Fat 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

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for making the cream. Yogurt should be used to make this cream natural, thick without various flavoring and aromatic additives. In addition to yogurt, you need fat and fresh cream. Gelatin should be prepared in advance for the cream according to the instructions on the package. As a rule, gelatin should be filled with cold water and left for half an hour for it to swell.
Step 2:
Put a bowl of gelatin on a slow fire, stirring constantly, let the gelatin disperse. The mixture cannot be brought to a boil, otherwise the gelatin will lose its gelling properties. You can use instant or leaf gelatin, which does not require time for swelling.
Step 3:
Pour cream into the blender bowl. They must necessarily be cold. Add powdered sugar, add a teaspoon of lemon juice or a few crystals of citric acid.
Step 4:
Beat everything thoroughly until dense peaks are obtained. When the cream is well whipped, you can add the following ingredients. To check the readiness of whipped cream is simple, it is enough to turn over the bowl in which they were whipped. The cream should stay in place.
Step 5:
Then carefully pour the cooled dissolved gelatin into this container. You need to pour it in a thin stream, while whipping with the other hand with a whisk or blender at a slow speed.
Step 6:
Then add yogurt to the resulting mass (it also needs to be cooled well beforehand) and gently mix with a spatula so that the mass does not settle. The cream is ready. You need to put a container of cream in the refrigerator for 20 minutes so that it cools and freezes slightly. Now you can layer sponge cakes with cream. This cream is also suitable for other desserts and pastries. Bon appetit!