Ambrosia cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak the white gelatine in cold water. Mix the red gelatine powder and 2 tablespoons of cold water in a small pot. Leave to swell for about 10 minutes. Mix yoghurt, sugar, vanillin sugar and rum.

2. 2

   Whip the cream until stiff. Squeeze the white gelatine and add to the red gelatine in the pot. Dissolve at low heat while stirring. Add 1-2 tablespoons yoghurt cream, stir and stir into the remaining cream.

3. 3

   Fold cream into the cream, pour into a bowl and refrigerate for about 3 hours. Serve with hip rolls and rum pot fruits.

Nutrition Facts

KCAL
470 kcal

CARBS
55 g

FATS
19 g

PROTEINS
9 g