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How to make original yogurt
The faint taste of yogurt is reminiscent of Bavarian cream pudding.

This dessert takes advantage of the natural taste of yogurt. Please choose your favorite original yogurt.

6~7 people

Japanese yogurt is thicker than water. I make my own yogurt, refrigerate it for two or three days, and control some whey. The thickness is just right. If the yogurt you buy is very thin, you can't! I can't! I can't! Say the important things three times. The recipe of the island is really delicious. If it is not successful, check your yogurt or gelatin.

Materials?

Original yogurt 400g (refrigerated)

7g exposure film (soaked in enough cold water 15~20 minutes)

Cream160g

55 grams of fine sugar

1 tbsp lemon juice

Kyoho Grape (no, I changed other fruits) 12.

Teacher Xiao Yan's yogurt mousse method?

Drain the soaked gelatine, put it into The Mixing Bowl, and heat it with water. After melting, add 50g frozen yogurt and stir well. If there is still incompletely dissolved gelatin at the bottom of The Mixing Bowl, heat it in water again to completely dissolve the gelatin.

Filter the residual heat of 1 into the remaining yogurt, and stir it quickly and evenly with an egg beater.

Add fine sugar to the whipped cream, soak it in ice water until 6, and then add it to 2. Pour in lemon juice and stir well, and the mousse solution is ready.

Pour 3 into The Mixing Bowl, and soak the bottom of the bowl in ice water, stirring from time to time. After the mousse solution becomes sticky, take a proper amount and pour it into the mold. Grapes are peeled and seeded, cut into pieces of appropriate size, sprinkled on the mousse solution, and then poured into the remaining mousse solution. Refrigerate in the refrigerator until it is solidified.

skill

You can also use other varieties of grapes or prunes, papaya, strawberries, apricots and other fruits instead of Kyoho grapes, all of which are delicious.