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Anie
Cherry yogurt pannacotta
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Ingredients
Directions
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Put a martini glass, whiskey tumbler or wine glass per person in the fridge.
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Pitted the cherries and put three cherries in each glass.
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First, let two leaves of gelatin for five minutes in cold water.
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Heat the bramble and blueberry juice in a pan.
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Dissolve the two leaves of gelatine in the juice, immediately turn off the heat.
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Spread the juice over the cold glasses, but keep nine tablespoons over.
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Allow to stir for about half an hour in the refrigerator until it is firm.
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Soak the leftover leaves of gelatin in cold water.
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Heat six tablespoons of the yogurt in the microwave and dissolve the five remaining leaves of gelatine and sugar.
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Mix the hot and cold yogurt well together, spread over three containers.
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Heat the leftover juice again, so that it becomes liquid.
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Mix a bowl of yogurt with six tablespoons juice and another with three tablespoons, so that you have dark pink, light pink and white yogurt.
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First spread dark pink, then light pink and finally the white yogurt over the glasses, so that you have a somewhat marbled effect.
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Carefully tap the worktop with the underside of the glass to flatten the top.
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Press the remaining cherries into the yoghurt.
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Allow to set for at least one hour in the refrigerator.
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Garnish with the lemon balm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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