Yogurt semifreddo

45 min
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.05 l
Powdered milk 10.0 g
Sugar 0.1 kg
Fish tails 10.0 g
Bifidus plain yoghurt 1.5 ud
Egg yolk 1.5 ud
Cream 0.25 l
Elaboration
  • Soak the gelatin in cold water.
  • Boil the milk, the powdered milk and the sugar together.
  • Add the gelatine.
  • Pour the mixture over the yogurt and mix everything together.
  • Beat the yolks until they increase three times their normal volume.
  • With circular movements, mix the yolks together with the previous mixture.
  • Let the temperature of the mixture drop to 27 ºC to 33 ºC.
  • Gradually add the semi-whipped cream, with circular movements.
  • Fill the desired moulds using a piping bag.
  • Refrigerate so that the mixture acquires the desired texture.
Nutritional information (1 portion)
Energy
306.74
kcal
Carbohydrates
24.48
g
Proteins
5.58
g
Lipids
20.6
g
Fiber 0.0 g
Saturates 12.42 g
Monounsaturated fatty acids 5.82 g
Polyunsaturated fatty acids 0.75 g
Cholesterol 130.62 mg
Calcium 101.0 mg
Iron 0.53 mg
Zinc 0.41 mg
Vitamin A 201.25 ug
Vitamin C 0.29 g
Folic acid 9.98 ug
Salt (Sodium) 79.05 mg
Sugars 23.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.