Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 250 g | White Yogurt Sterilgarda |
| 2 tablespoon | powdered sugar |
| to taste | grated citrus zest |
| to taste | fresh fruit or citrus segments |
| 80 g | 00 flour |
| 40 g | sugar |
| 40 g | butter |
Preparation
- Start with the crumble: in a bowl, mix the flour, sugar, cold butter cut into small pieces, and a pinch of salt, working with your fingers until you obtain a sandy mixture.
- Spread the crumble on a baking sheet lined with parchment paper and bake at 350°F for about 15 minutes, until golden brown and crispy. Let cool.
- In a bowl, mix the Sterilgarda plain yogurt with the powdered sugar and citrus zest until smooth.
- Wash and prepare the fruit, cutting it into small pieces or wedges.
- Assemble the glasses by alternating layers of Sterilgarda plain yogurt, fruit, and crunchy crumble.
- Finish with a sprinkling of crumble on top and let rest in the refrigerator for at least 30 minutes before serving.
Cut the pineapple into small wedges. Pour the Sterilgarda pineapple juice, coconut milk and white rum into a blender. Blend for 15/20 seconds. Add about ...
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