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عربCream dessert bird's milk on yoghurt
4 servings2 hours
Yogurt - 500 gr, Milk - 200 ml, Sugar - 200 gr, Chocolate - 150 gr, Gelatin - 25 gr, Vanillin - 1 gr
4 servings2 hours
Yogurt - 500 gr, Milk - 200 ml, Sugar - 200 gr, Chocolate - 150 gr, Gelatin - 25 gr, Vanillin - 1 gr
Measure the ingredients. 
Pour cold milk over the gelatin and leave to swell for 15-20 minutes. 
Dissolve the gelatin over low heat until dissolved, but do not bring to a boil. 
Mix yoghurt, sugar and vanillin. 
Beat until the sugar is dissolved. 
Pour in melted gelatin. Beat for another 5 minutes. 
Pour the mass into creams and put in the refrigerator for 1-2 hours until completely set. 
Melt the chocolate in a water bath. 
Pour the melted chocolate over the frozen cream. 