7 bunches of yacon with leaves (400 g)
1 can of cream of milk (300 g)
1 medium onion (100 g)
1 cup of water
1 envelope of unflavored gelatin (12 g)
1 tablespoon of lemon juice (15 ml)
salt to taste
7 bunches of yacon with leaves (400 g)
1 can of cream of milk (300 g)
1 medium onion (100 g)
1 cup of water
1 envelope of unflavored gelatin (12 g)
1 tablespoon of lemon juice (15 ml)
salt to taste
Clean the yacon stalks by removing some of the fibers
Cut into pieces
Place in a blender along with the leaves
Add the cream of milk and onion
Blend until smooth
In a saucepan, combine water and gelatin to soften it
Heat over low heat to dissolve
Add the mixture from the blender along with lemon juice and blend well
Season to taste with salt
Pour into a mold of about 22 cm in diameter, wet and refrigerate until firm
Unmold to serve
Serve in 12 portions.
