PANNA COTTA ALLO YOGURT
125 g di yogurt ( qui alla stacciatella)
100g di panna
100 g di latte
50 g di zucchero
2 fogli di colla di pesce
Cioccolato amaro per guarnire
Mettete in ammollo la gelatina nell'acqua tiepida per circa 10 minuti senza rompere i fogli
Scaldate il latte con lo zucchero senza portarlo ad ebollizione.
Scolate la gelatina strizzatela e mettetela nel latte caldo mescolando con una frusta.
Mettete in una ciotola panna e yogurt.
Filtrando con un colino, versate il latte con la gelatina nella ciotola.
Mescolate il tutto e disponete in quattro vaschette monoporzione.
Lasciate in frigo 3/4 ore e poi servite rovesciandolo su un piatto da portata e guarnendo con del cioccolato fuso.
Guardando su internet ho trovato ricette in cui c'era solo il latte e non la panna ma non le ho provate. Se volete provare questa versione più light le dosi indicate erano di 200 g di latte.
INGREDIENTS FOR 4 PORTIONS
125 g of yogurt (here stacciatella flavour)
100g of cream
100 g of milk
50 g of sugar
2 sheets of gelatine
Bitter chocolate for garnish
Soak the gelatin in warm water for about 10 minutes without breaking the sheets
Heat the milk with the sugar without bringing it to a boil.
Drain the gelatin, squeeze it and put it in the hot milk, mixing with a whisk.
Put cream and yogurt in a bowl.
Straining through a strainer, pour the milk with the jelly into the bowl.
Mix everything and arrange in four single portion trays.
Leave in the fridge for 3/4 hours and then serve it on a serving plate and garnishing with melted chocolate.
Looking on the internet I found recipes where there was only milk and not cream but I didn't try them. If you want to try this lighter version, the doses indicated were 200 g of milk.
125 g of yogurt (here stacciatella flavour)
100g of cream
100 g of milk
50 g of sugar
2 sheets of gelatine
Bitter chocolate for garnish
Soak the gelatin in warm water for about 10 minutes without breaking the sheets
Heat the milk with the sugar without bringing it to a boil.
Drain the gelatin, squeeze it and put it in the hot milk, mixing with a whisk.
Put cream and yogurt in a bowl.
Straining through a strainer, pour the milk with the jelly into the bowl.
Mix everything and arrange in four single portion trays.
Leave in the fridge for 3/4 hours and then serve it on a serving plate and garnishing with melted chocolate.
Looking on the internet I found recipes where there was only milk and not cream but I didn't try them. If you want to try this lighter version, the doses indicated were 200 g of milk.
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