2 envelopes of unflavored gelatin (26g)
1 cup of water
8 large goiabas (1.2 kg)
1 cup of sugar
1 tablespoon of grated lime zest
1 1/2 cups of natural yogurt
For the syrup
Seeds from 8 goiabas
1/2 cup of water
1/2 cup of sugar
2 envelopes of unflavored gelatin (26g)
1 cup of water
8 large goiabas (1.2 kg)
1 cup of sugar
1 tablespoon of grated lime zest
1 1/2 cups of natural yogurt
For the syrup
Seeds from 8 goiabas
1/2 cup of water
1/2 cup of sugar
In a saucepan, sprinkle the gelatin over the water and let it hydrate for about 3 minutes
Put it on low heat and stir until the gelatin dissolves
Remove from heat and blend in a blender
Add the goiabas without skin or seeds (reserve the seeds for the syrup), sugar, lime zest, and yogurt
Blend well
Pour into a decorated mold with a capacity of 1 liter
Refrigerate until firm (at least 6 hours)
To make the syrup, strain the reserved seeds through a fine-mesh sieve and use the resulting juice
Add water and sugar
Heat on low heat and mix well
Let it simmer for 1 minute
Remove from heat and let it cool
Unmold the gelatin and serve with spoonfuls of syrup
Serves 12 portions
166 calories per serving.
