PRODUCTS:

400 g yoghourt

2 tea cups granulated sugar

1 tea cup chopped walnuts

2 lemons

7 apples (7 x 200 g)

150 g seasonal fruit (peaches, cherries, plums, apricots, pears, bananas, etc.).

20 g gelatin

Volume of mixture – 3,500 kg.

METHOD OF PREPARATION:

Mix the gelatin with 400 g of tepid water to swell.

Choose a large pot to gather the volume of the mixture, put the yoghourt and stir it with a spoon. Grate the peeled apples directly into the pot, and then add the seasonal fruit, the squeezed lemons, sugar and walnuts.

Heat the gelatin on stove until it’s completed melted (do not boil).

Then cooled it to 37 C degrees (it should be warm when you check with your pinky).

Add the ready gelatin in trickle to the mixture at constant stirring.

Pour the ready mixture into small bowls in portions of 200 g and cool in the refrigerator for 2 hours to firm.

Cream is served cold and if desired may it turn upside down on a plate (like flan).