4 1/4 cups of natural yogurt (5 containers of 200g)
2 cups of granola (without sesame) or Maria cookie
2 tablespoons of melted butter
1 cup of cream mixed with 1 tablespoon of lemon juice
3/4 cup of sugar
3 tablespoons of cornstarch
1 pinch of salt
227g of packaged cream cheese (American-style soft cheese)
1 teaspoon of grated lime zest
1 1/2 teaspoons of vanilla
2 eggs
2 egg whites
300g of caramelized sugar
4 1/4 cups of natural yogurt (5 containers of 200g)
2 cups of granola (without sesame) or Maria cookie
2 tablespoons of melted butter
1 cup of cream mixed with 1 tablespoon of lemon juice
3/4 cup of sugar
3 tablespoons of cornstarch
1 pinch of salt
227g of packaged cream cheese (American-style soft cheese)
1 teaspoon of grated lime zest
1 1/2 teaspoons of vanilla
2 eggs
2 egg whites
300g of caramelized sugar
Place a parchment paper on a large bowl and line it with a fine cloth, leaving the edges to hang over the bowl
Place the yogurt in the bowl, cover with plastic wrap, and refrigerate for 12 hours
Remove the cheese from the yogurt and transfer it to a bowl
Do not use the liquid
Grease an opening mold of 25cm diameter with oil
Mix the granola with butter and mix well
Place this mixture at the bottom of the mold, pressing with your fingers and reserve
In the bowl of the stand mixer, add the acidic cream, sugar, cornstarch, salt, cream cheese, and yogurt cheese
Beat on medium speed until smooth
Add the lime zest, vanilla, eggs, and egg whites
Beat well and pour into the prepared mold
Bake in a low oven (100°C) for 5 minutes, then at 40 minutes or until the edges are golden brown and the center is creamy
Remove from the oven and let cool
Refrigerate and serve with caramelized sugar of your preferred fruit
Serves 12
Cooling time: 12 hours.
