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Minted Yogurt Mould

sweet.chef's picture
Ingredients
  Ladyfingers 4
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 2 Tablespoon
  Sugar 1 Cup (16 tbs)
  Unsweetened cocoa powder 4 Tablespoon
  Slam milk 1 Cup (16 tbs)
  Peppermint extract 1⁄4 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon
Directions

Halve ladyflngers lengthwise, then halve each crosswise.
Stand ladyfinger quarters upright, rounded end up, around side of an 8-inch springform pan; set aside.
Sprinkle gelatin over water; set aside to soften.
In a medium saucepan, stir together sugar and cocoa.
Add skim milk.
Bring to a boil over medium-low heat, stirring constantly.
Add gelatin mixture.
Boil, stirring constantly, over low heat about 10 minutes or until mixture reaches 220°F (105°C) on a candy thermometer.
Remove from heat and stir in peppermint extract; set aside to cool 20 to 25 minutes.
In a large bowl, stir yogurt until smooth.
Blend in cooled chocolate mixture.
Refrigerate 20 to 25 minutes.
In a small bowl, beat egg whites until foamy.
Add cream of tartar.
Continue beating until stiff but not dry.
Stir a heaping tablespoon of beaten egg whites into chilled chocolate mixture, then fold remaining egg whites into chocolate mixture until blended.
Pour into prepared pan.
Refrigerate at least 3 hours or overnight .

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gelatin
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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