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.
Pour the sugar and thickener into the blender Dissolve the glucose in the warm milk and add the vanilla. Pour into the blender together with the mascarpone ...
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