Servings- 6 to 8
1/2 teaspoon of almond extract
1/4 cup plus 1 tablespoons of sugar (may be varied as per your sugar requirement)
11/2 cup of whipping cream
2 1/2 teaspoons of gelatin
1/4 cup of cold water
6 to 8 strawberries or raspberries or any fruits of your choice
Place the whisk attachment and the bowl of your electric mixer on freezer to chill it.
In a small sauce pan soak gelatin in cold water and let it rest for 5 minutes
When gelatin is softened, heat the saucepan, stirring continuously on medium flame. When gelatin is completely dissolved, take off the sauce pan from heat.
Take out the bowl and the whisk attachment from the freezer and beat the whipping cream on high speed for 3 minutes. When it starts to thicken, add sugar and beat again on high speed until stiff peaks are formed.
Add yogurt and beat again for 2 minutes or till entire yogurt is well blended.
Add almond extract and beat for 1 minute. Fold in the gelatin mixture well.
Pour into eight ramekins or dessert cups. (Mine was about 34 oz).Chill for 4 hours or overnight.
Top with your favorite fruits and serve.
Dear readers.... you can also participate in this #MadewithChobani project coming with your yummy recipes...... :-)
I used Wilton's almond extract. If your kid doesn't like milk as such....make some twist like this -a sort of value addition and make them have.....I said so because my daughter finished it in one go........ We both enjoyed after the meal and had a soothing experience of almond mousse. So please try it :-)
Sending this to Remmy's Kitchen