Minted Yogurt Mould
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|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)|
|Cream of tartar||1⁄8 Teaspoon|
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 .