Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 150 g | 00 flour |
| 40 g | sugar |
| 2 | eggs |
| 90 g | White Yogurt Sterilgarda |
| 60 g | Whole Milk UHT Microfiltered Sterilgarda |
| 6 g | baking powder |
| 1/2 | lemon zest |
| q.b. | butter for greasing the pan |
| 140 g | raspberries for the sauce |
| q.b. | raspberries to decorate |
| q.b. | mint leaves |
Preparation
- To make the sauce, pour the raspberries into a saucepan, add 20g of sugar and cook, stirring, until the sugar dissolves and the fruit softens.
- Transfer the cooked fruit to a blender and blend until smooth.
- Combine 20 g of Sterilgarda Whole Milk Yogurt with the raspberry puree, mix well and store the sauce in the refrigerator.
- To prepare the dough, in a bowl, break the eggs, add 20 g of sugar and beat with a hand whisk.
- Add the Sterilgarda Whole Milk and 70 g of Sterilgarda Whole Plain Yogurt to the egg and sugar mixture, continuing to mix with the whisk.
- Sift the flour and baking powder directly into the bowl with the liquid mixture and mix until you obtain a smooth, homogeneous dough.
- Add the grated zest of half a lemon and mix to evenly distribute the flavor.
- Heat a nonstick pan, grease it with a little butter, pour in a ladleful of batter and cook until bubbles form on the surface; flip the pancake and cook the other side until golden brown.
- Arrange the pancakes on a plate, garnish with the raspberry sauce, mint leaves and a few fresh raspberries.
Chop the chocolate into a bowl and melt it in a bain-marie or in the microwave at low power (100/200W). Add 70ml of Sterilgarda liquid whipping cream to ...
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