Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 15 minuti |
Ingredients
| 500 g | Low-fat White Yogurt Sterilgarda |
| 300 mL | Whipping Cream Sterilgarda |
| 150 g | raspberries |
| 120 g | powdered sugar |
| q.b. | menta fresca |
Preparation
- Whip the very cold Sterilgarda Whipping Cream until stiff with a spoonful of icing sugar.
- In a bowl, combine the Sterilgarda Low-Fat Plain Yogurt with the remaining sugar until smooth. Then, fold this mixture into the whipped cream, gently folding it in with a spatula from the bottom up.
- Spread half of the resulting cream into the mold lined with plastic wrap, place in the freezer and let it cool for an hour. Meanwhile, refrigerate the remaining cream.
- Once this time has passed, wash and dry the raspberries (leaving a few aside for decoration) and pass them through a sieve, letting the pulp fall into the mold on the solidified yogurt cream.
- Take the back of a spoon and spread it well, creating an even layer.
- Cover with cling film and leave in the freezer for 4 hours.
- Remove the semifreddo from the oven and cut it into slices. Garnish with whole or blended fruit and a few mint leaves, if desired.
Lightly butter the tartlet molds using lactose-free butter. Mix the 00 flour, hazelnut flour, icing sugar, baking powder, salt, and vanilla seeds in a ...
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