Yogurt Cream Mold With Raspberry Sauce
|Unflavored gelatin||4 Teaspoon|
|Cold water||60 Milliliter (1/4 Cup)|
|Heavy cream||355 Milliliter (1 1/2 Cups)|
|Sugar||120 Milliliter (1/2 Cups)|
|Plain non-fat yogurt||540 Milliliter (2 1/4 Cups)|
|Frozen raspberries in syrup||20 Ounce, thawed (600 Grams Or Two 10 Ounce Packages)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Kiwi slices/Orange slices||4 (For Garnish)|
Yogurt Cream Mold: In a small bowl, soften the gelatin in the cold water for about 10 minutes.
In a saucepan, combine the cream and sugar, then cook over medium heat, stirring constantly, for 5 minutes or until the sugar is dissolved.
Remove from heat.
Add the gelatin mixture and stir until the gelatin is dissolved.
Transfer to a bowl.
Let the mixture cool for about 5 minutes, then whisk in the yogurt and vanilla.
Rinse a pretty 1-quart mold or individual molds with cold water; shake the mold(s) but don't dry.
Pour in the yogurt mixture; chill for 2 hours.
Dip a knife in warm water and run the blade around the edge of the mold.
Invert the mold and rap on it to loosen the yogurt cream.
Raspberry Sauce: Just before serving", top with a sauce of combined raspberries, sugar and lemon juice.
Garnish with kiwi slices if desired.