The classical yoghurt dessert gets a cool twist and is being prepared in less than 5 minutes before it is transferred to the fridge.
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Ingredients
- 400 g yoghurt
- 400 ml condensed milk
- 200 g biscuits, coarsely smashed
- 3 gelatine sheets
- 120 g fruit jam of your own choice
Instructions
- Inside a bowl, beat the yoghurt and the condensed milk.
- Soak the gelatine sheets in cold water, for 10 minutes.
- Boil 3 tablespoons of water.
- Strain the gelatine sheets, add to them the boiled water and completely melt them.
- Then, add the melted gelatine to the yoghurt mixture and stir properly.
- Add the biscuits and stir the mixture again.
- Transfer the mixture to a spring cake mould tin or to a simple baking tin.
- Spread all over its surface the jam.
- Transfer to the fridge for at least 3 hours.
- Then, remove from the fridge and serve.
