John Myers
Contents
show
Ingredients
Cinnamon yogurt:
- 2 bigger Tart apples
- 500 ml Water
- 2 Squeezed lemons
- 160 g Sugar
- 5 Cloves
- 1 pole Cinnamon
- 0,5 pole Vanilla pod
- 1 disc Ginger (5 mm)
- Gelatine, the amount depends on the amount of liquid to be used later
- 500 g Yogurt 1.5%
- 0,5 tsp Cinnamon
- Agave syrup to taste
- Apple wedges, pumpkin seeds and cranberries for decoration
Instructions
- Cut the washed, scraped-out pumpkin unpeeled into smaller cubes. Wash and core the apples and cut into smaller cubes. Peel the ginger slice and cut into small cubes. Squeeze the lemons. Break through the cinnamon stick once.
- First, just put the pumpkin cubes, lemon juice, sugar, cinnamon stick, cloves, vanilla pod and ginger cubes in a higher pot. Add the water and bring to the boil. When it boils, turn the heat down. When the pumpkin starts to soften, add the apple cubes and simmer until it is nice and soft.
- Let the mixture cool down a bit, fish out the spices and puree everything with the hand blender. When it is nice and creamy and no longer contains any pieces, add the cream cheese and puree everything thoroughly again. Put the mass in the measuring cup and measure the amount. Then determine the amount of gelatine, following the instructions on the package.
- If using gelatine sheets, soak them in cold water. Put the pumpkin mixture back into the pot and bring to the boil again. Then remove from the heat and add the squeezed gelatine in portions and stir in vigorously with the whisk until it has dissolved.
- Pour the mixture into any shape and refrigerate until it is firm.
Cinnamon yogurt:
- Mix everything together well and season to taste. Decorate with the above ingredients and ................ taste.
