Raspberry Yogurt Gelatin

Name: Raspberry Yogurt Gelatin
Yield: 16
Ingredients: 1 1/2 envelope of unsalted, unflavored gelatin (18 g); 1/2 cup of water (120 ml); 1 liter of raspberry yogurt; 1/2 tablespoon of grated lemon zest; Oil for greasing; For the syrup; 1 cup of sugar (180 g); 1 cup of water (240 ml); 1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml); 1 cup of natural yogurt (200 g); 4 cups of raspberries, halved (640 g)

1
1 1/2 envelope of unsalted, unflavored gelatin (18 g)
2
1/2 cup of water (120 ml)
3
1 liter of raspberry yogurt
4
1/2 tablespoon of grated lemon zest
5
Oil for greasing
6
For the syrup
7
1 cup of sugar (180 g)
8
1 cup of water (240 ml)
9
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
10
1 cup of natural yogurt (200 g)
11
4 cups of raspberries, halved (640 g)

Ingredients

1
1 1/2 envelope of unsalted, unflavored gelatin (18 g)
2
1/2 cup of water (120 ml)
3
1 liter of raspberry yogurt
4
1/2 tablespoon of grated lemon zest
5
Oil for greasing
6
For the syrup
7
1 cup of sugar (180 g)
8
1 cup of water (240 ml)
9
1/4 cup of orange liqueur (Cointreau or Grand Marnier, 60 ml)
10
1 cup of natural yogurt (200 g)
11
4 cups of raspberries, halved (640 g)

Directions

1
In a small saucepan, sprinkle the gelatin over the water and let it hydrate for about 5 minutes
2
Place the saucepan over low heat, stirring constantly until dissolved
3
Remove from heat and stir in the yogurt and lemon zest
4
Lightly grease a ring mold with oil, 24.5 cm in diameter
5
Pour the mixture into the mold, cover with plastic wrap and refrigerate until firm (about 6 hours)
6
Prepare the syrup: In a medium saucepan, combine the sugar and water over high heat, stirring until slightly thickened (about 5 minutes)
7
Remove from heat and stir in the orange liqueur and yogurt
8
Let it cool, cover, and refrigerate
9
Unmold the gelatin onto a serving plate
10
Add the raspberries to the syrup and mix
11
Serve with the gelatin
12
Calorie count per slice: 88