Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 450 g of strawberries
- - 250 g of yogurt from milk, skimmed
- - 3 tablespoons mint syrup
- - 2 tablespoons powdered sugar
- - 1 teaspoon of agar agar
- - 0.50 lemon
- - mint
INSTRUCTIONS
- Select from the strawberries about 150 g of the same size and keep aside for decoration.
- Cut and whisk together the remaining icing sugar and a few drops of lemon juice.
- Obtain a cream working quickly, without heating too much the blades of the machine
- Pour into a saucepan mint syrup, add 6 tablespoons of water and put it on the fire.
- Shortly before coming to a boil add the agar agar, reduce heat, stirring constantly, continue for 2-3 minutes.
- Strain the syrup and incorporate the strawberry cream with the aid of a small whip.
- Then add the yogurt and mix thoroughly.
- At the end you have to get a pink uniform cream.
- Rinse 4 small molds, fill them with the mixture and transfer them to the refrigerator for at least 2 hours.
- Cut the strawberries for decoration in vertical slices about 2 mm thick.
- Turn out the puddings in the center of the plates, surround them with strawberries and some mint leaves.
