Yogurt and pineapple go well together. Their collaboration gives a subtle taste of sourness against the background of airy tenderness to the entire culinary conglomerate - cake. The simplicity of the recipe impresses with the desire to create such a dessert.
It is necessary
- - 500 g of low-fat yogurt;
- - 500 ml 35% cream;
- - 10 g of gelatin;
- - 200 g of sugar;
- - 1 pineapple.
- For syrup:
- - 300 g of sugar;
- - 300 g of water;
- - 2 pcs. carnations.
Instructions
Step 1
Remove the hard rind from the pineapple, halve the peeled pineapple. Prepare juice from the first part, cut plates from the second.
Step 2
Boil the syrup, for this combine sugar, water and cloves and bring to a boil. Add the resulting pineapple juice. Stir everything.
Step 3
Take a biscuit (you can buy it) and process it with boiled syrup. It is possible to add zest to the syrup at your discretion.
Step 4
Place the gelatin in cold water and let it swell.
Step 5
Combine sugar with yogurt, stir until sugar crystals are completely dissolved. Add whipped cream.
Step 6
Remove the swollen gelatin from the water and melt in a water bath. Combine gelatin with a creamy yoghurt composition.
Step 7
Transfer the resulting mass to a biscuit and smooth.
Step 8
With the help of pineapple plates, creating any composition is a complete flight of imagination.
Step 9
The final touch is to put some syrup on top for a presentable shine.
Step 10
Put in the refrigerator for 2-3 hours.
