Creamy Yogurt with Kiwano

Dissolve the gelatin in 2 tablespoons of water, let it hydrate for 5 minutes and place it in a warm bath to completely dissolve

Beat the yogurt with half of the cornstarch and the dissolved gelatin in a blender

Set aside

At this point, beat the egg white until it forms stiff peaks

Set aside

Cut the kiwanos in half, cook them in water with the remaining cornstarch, leaving to simmer for 15 minutes over low heat

Mix the beaten egg white with the yogurt mixture

Add the kiwanos and their cooking liquid

Serve.