How To Build A Trailer Ontario

cold yogurt (experimental Kuzu)

Unfortunately, the photos do not have it because the cake has gone directly to the office of my husband and was eaten by him and his colleagues.

I wanted to try this root completely gelling gluten-free that can be used as a thickener or gelling agent as a real. It can be helpful if a vegetarian dinner and you want to submit a Bavaria (fish glue normally used is a derivative of a healthy pig, o))

What the husband says the creamy texture of this cake is not soft " bavaresizzante "I did not want a cookie based on a Bavarian

The mold is used by 20 / 22 cm in depth mobile

for the base

300 grams biscuits (hand there are the digestive-I I used the drops and oswego together)
80 g butter cream

for "above"

450 gr greek yogurt (or yogurt creamy non-liquid)

200 g whipped cream 70 g sugar 1 tsp

Kuzu

Procedure:

line the base of the cake with a disc of parchment paper and lightly grease the sides with vegetable oil.

Reduce flour in the biscuits in the mixer, mix with the butter cream and line the bottom of toriera. Put in oven at 180 ° C for 12 minutes. Allow to cool.

Dissolve the kuzu in a little bit of cold water, place over low heat until the mixture becomes smooth and transparent. Allow to cool to room temperature

Mix yogurt with sugar, add the whipped cream gently and finally cooling down the Kuzu.

Pour the mixture over the biscuit base of very cold chill for at least 8 hours.

Eat with a coulis of berries or strawberries or .. seems like you