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Dans la lune

February 13, 2020

Greek yogurt cream gelato with compressor machine

Greek yogurt cream gelato with compressor machine

Print this recipe
Greek yogurt cream gelato with compressor machine

Ingredients

  • 350g yogurt
  • 80g white sugar
  • 100ml milk
  • 150g heavy cream
  • 25g inverted sugar syrup
  • 2 tbsp glucose powder
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. Microwave milk for 1 min at 600W. Add the sugar, inverted sugar and glucose. Mix well. Let it cool in a water bath. Set aside.
  • 2. In a bowl, add the yogurt and the milk mixture from #1. Mix. Add the heavy cream. Mix well.
  • 3. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 4. Transfer the ice cream to a storage container, and let it freeze until you eat!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Chilled Desserts, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

November 22, 2019

Yogurt cheesecake

Yogurt cheesecake

Print this recipe
Serving Size
18cm cake pan with removable bottom
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yogurt cheesecake

Ingredients

For the bottom cookies

  • 60g cake flour/plain flour
  • 15g almond flour
  • 50g sugar
  • dash of salt
  • 48g unsalted butter

For the filling

  • 150g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 150g mascarpone cheese
  • 100g white sugar
  • 150g plain greek yogurt
  • 150g heavy cream
  • 9g gelatin - dissolve in 30g water
  • 100g milk

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan with parchment paper.
  • 2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
  • 4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. Add yogurt and mix.
  • 7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan.
  • 11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

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  • Dans la lune Yes, as long as it will harden in the freezer enou
  • Aarya Can we make it with homemade chocolate spread
  • Karen Thank you for your reply. I tried the recipe but k
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