Tag: yogurt

Recipe Roll with yogurt cream and white chocolate – Italian Cuisine

Recipe Roll with yogurt cream and white chocolate

  • 360 g white chocolate
  • 200 g cream
  • 150 g Greek yogurt
  • star anise
  • cardamom
  • cinnamon stick
  • tangerine
  • 185 g granulated sugar
  • 100 g flour
  • 35 g cocoa powder
  • 5 pcs eggs
  • 2 pcs yolks
  • butter
  • powdered sugar
  • chocolate flakes
  • Cherries Under Spirit
  • salt

For the recipe of the roll with yogurt cream and white chocolate, heat the cream with 2 anise stars, a piece of cinnamon, 4 grains of cardamom and the zest of 1/2 mandarin. Turn off just before boiling. Chop the white chocolate, pour the cream, filter it, and mix until creamy; after a couple of minutes add the yogurt and let the cream rest in the fridge for 10 hours.
FOR THE ROLL: Line a rectangular plate (30 × 40 cm) with baking paper; grease and flour the paper. Mix the flour with the cocoa. Beat 5 egg whites with a pinch
of salt, then add 75 g of sugar. Mix 7 egg yolks with 110 g of granulated sugar with an electric whisk; add the cocoa flour, sifting it, then also incorporate the whipped egg whites, stirring gently.
Spread the mixture thus obtained in the pan, so as to create a uniform layer of just under 1 cm thick. Bake at 180 ° C for 9-10 minutes. Remove the pan, turn it over with all the dough on a sheet sprinkled with powdered sugar and let it cool down. Turn out the cocoa rectangle, spread the cream on it and roll it up on the long side, using the baking paper.
Close the roll by wrapping the ends of the paper like candy. Leave to cool in the refrigerator for 30 minutes. Finally, unwrap the roll, sprinkle it with powdered sugar, decorate it with chocolate flakes and cherries in alcohol and serve.

Recipe Peanut biscuits and honey and yogurt ice cream – Italian Cuisine

Recipe Peanut biscuits and honey and yogurt ice cream

  • 400 g fresh cream
  • 3 jars of whole yogurt
  • 145 g honey
  • 125 g shelled and peeled peanuts
  • 65 g sugar
  • one yolk
  • baking powder for cakes

For the recipe for peanut biscuits and honey and yogurt ice cream, bring half of the cream to the boil with 120 g of honey. Turn off and add the remaining cream and let it cool. Also add the yogurt, mix and pour into the ice cream maker.
For the biscuits: put the peanuts, the tip of a teaspoon of yeast, 25 g of honey, the sugar and the yolk in the mixer. Blend everything until you get a coarse pasty mixture, in which you can still see a few pieces of peanut. Collect the mixture into a ball, cover it with plastic wrap and let it rest in the refrigerator for 20 minutes. Then roll it out between two sheets of baking paper to a thickness of 3 mm. Cut out the cookies with a hexagonal or round pastry cutter (diameter 5.5 cm). Knead the scraps again and roll them out until the mixture is finished. You will get about 20 cookies. Place them on a plate lined with baking paper and bake at 160 ° C for 12-13 minutes. Serve the biscuits, cold, with the ice cream.

Yogurt recipe, how to prepare it at home with milk – Italian Cuisine

Yogurt recipe, how to prepare it at home with milk

Follow our recipe to prepare yogurt at home using only a liter of milk and the secrets of an ancient preparation

To prepare the yoghurt using the yoghurt maker, mix a liter of fresh, whole and pasteurized milk with a sachet of ferments for the preparation of yoghurt (available in pharmacies). Divide it between the glasses of your yoghurt maker and operate it according to the instructions. Keep a jar of yogurt that you will mix in one of the following days (to replace the enzymes) with another liter of milk for the preparation of another liter of yogurt. And so on.

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