1 tablespoon of unflavored gelatin, white
1/4 cup of water
2 tablespoons of honey
1 cup of natural yogurt (240 ml)
1/2 teaspoon of vanilla extract
1/2 cup of heavy cream (240 ml)
FOR THE SAUCE
150g of strawberries, blueberries or raspberries, sliced
3 tablespoons of sugar
2 tablespoons of lemon juice
1 tablespoon of unflavored gelatin, white
1/4 cup of water
2 tablespoons of honey
1 cup of natural yogurt (240 ml)
1/2 teaspoon of vanilla extract
1/2 cup of heavy cream (240 ml)
FOR THE SAUCE
150g of strawberries, blueberries or raspberries, sliced
3 tablespoons of sugar
2 tablespoons of lemon juice
In a small ceramic bowl, dust the gelatin over the water and let it hydrate for a few minutes
Heat it over high heat in a bain-marie and stir until dissolved. Reserve
In a medium saucepan, combine the honey and yogurt and heat over low heat, stirring occasionally, without letting it boil
Add the gelatin mixture
Remove from heat and mix well to incorporate all the gelatin
Add the vanilla extract and mix
Pour the mixture into a bowl filled with ice water and stir until it thickens to the consistency of raw egg white
In a blender, beat the heavy cream until it thickens and forms soft peaks (when you lift the blade, they fall apart without retaining their shape)
Add the yogurt mixture and mix delicately
Distribute the mixture into four 7cm diameter molds, greased with oil
Refrigerate for about an hour or until firm
PREPARE THE SAUCE: In a medium saucepan, cook the chosen fruit with sugar and lemon juice over low heat, stirring occasionally, until the fruit breaks down
Remove from heat
Blend in a blender and strain through a fine-mesh sieve
Refrigerate to chill
Demold the pudding and serve with the chilled sauce
If desired, reserve some fruit to decorate
210 calories per serving.
