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This Solero dessert combines many fruity components with a fluffy yoghurt cream! To be more precise, pickled peaches, a yoghurt cream and a passion fruit jelly go into the glass. You can spoon your way through the delicious layers from top to bottom!
INGREDIENTS
500g yoghurt (fat level 3.5 or 1.5)
200ml whipped cream
2 packs of cream stiffener
35g icing sugar
1 pack vanilla sugar
1 large can of peaches
300ml passion fruit juice
2 tbsp cornstarch
30g sugar
2 passion fruits
INSTRUCTIONS
Step 1
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