1/2 cup of sugar
1 cup of natural yogurt
2 tablespoons of liqueur of your preference
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of coconut milk
Mold:
2 cups of orange or raspberry puree, cut and blended in a blender
3 tablespoons of cornstarch
sugar to taste
1/2 cup of sugar
1 cup of natural yogurt
2 tablespoons of liqueur of your preference
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of coconut milk
Mold:
2 cups of orange or raspberry puree, cut and blended in a blender
3 tablespoons of cornstarch
sugar to taste
Mix the sugar with the yogurt
Add the liqueur
Then, sprinkle the gelatin over the cold water and let it rest for about 5 minutes
Heat over low heat until dissolved
Gradually add the yogurt, stirring well
Add the coconut milk and mix carefully Pour into individual molds moistened with water
Refrigerate until firm
Unmold and serve with the following sauce: In a pan, mix the orange or raspberry puree, cornstarch, and sugar
Heat over low heat until slightly thickened
Serve 4 portions.
