Avocado yogurt jelly
Ingredients
- Avocado part:
- Avocado 1 piece (150-200g)
- Sugar (add avocado) 【Optional】 15g
- Yoghurt 85g
- Milk 30g
- Light cream 75g
- Sugar (add whipping cream) 20g
- Milk 30g
- Sugar (add milk) 【Optional】 10g
- Gelatin powder 7g
- Lemon part:
- Lemon juice (Very sour, can be reduced appropriately) 30g
- Yoghurt 30g
- Sugar (add to yogurt) 【Optional】 10g
- Whip cream 50g
- Sugar (add whipping cream) 20g
- Milk 20g
- Sugar (add milk) 【Optional】 5g
- Gelatin powder 3g
- Cookie layer:
- Digestive biscuits 60g
- Butter 30g
Steps
1. The sugar in this recipe can be adjusted arbitrarily. All sugars marked as optional can be omitted or increased without affecting the finished product. I don't like sweetness, so I often add very little sugar in actual operations. Sometimes I don't add sugar and use a little xylitol instead. The white lemon in the lower layer will be sour when frozen. This is purely a personal preference. Friends who don’t like sourness can ignore the lemon juice. Friends who like sweetness can add more sugar as appropriate, or do not make this layer. I also made a small biscuit layer at the bottom, which is also my personal preference. If you are lazy in the hot weather, you can omit it or replace it with cake slices. Feel free to play~
2. The first thing is to prepare the materials. The selection of avocado is very important. The skin of avocado is dark green and slightly black. You can feel soft when you press it, but pay attention to whether it is soft or not rotten... If it is too hard and too raw, it will be difficult to extract the meat and the taste will be strange. If it is too soft and rotten, the color will change. Yellow with black spots, the taste is not very pleasant. Friends who like to add biscuit layers should choose unsalted butter.
3. Add avocado, yogurt, sugar, and milk to a blender and blend into an avocado milkshake. Set aside. Note that the amount of milk is not fixed. It is best to add it until the avocado milkshake is smooth and fluid. Friends who are handicapped and cannot handle it need to strictly follow the recipe and do not pour too much at will, otherwise it may become a cup of avocado water and cannot be saved. Back... Note that you can drink it directly after drinking it. You can taste it a little to decide whether to add more sugar, but promise me not to drink too much...otherwise you may suddenly not want to continue doing it like me and drink a large glass to watch a movie. ..
4. Add gelatine powder to the milk and melt in hot water to form gelatine milk liquid. Set it aside for later use. For those with a sweet tooth, you can first add an appropriate amount of sugar to the milk and melt it before adding gelatine.
5. Beat the light cream and sugar. For those with a sweet tooth, you can add more sugar here.
6. Beat until lines appear and there is fluidity. When whipping in summer, it is easier to operate by beating with ice water, and it is not easy to overbeat when whipping at low speed.
7. Mix the avocado milkshake, gelatine milk liquid and whipping cream evenly... This fresh green color is so high...
8. Pour into the mold, pour as much as you want, and then put it in the refrigerator to freeze... It can also be refrigerated but the refrigeration time will be longer. I am in a hurry to freeze it and add the lemon layer and eat it in a hurry. , of course you must choose freezing. In addition, if you don’t know what to do with the leftovers because the avocado is too big or the mold is too small, it is recommended that you pour it into a glass and freeze it together. Once frozen, you can scoop it out with a spoon~
9. After the avocado part has been frozen for about twenty minutes, you can start making the lemon part. First, stir lemon juice, yogurt, and sugar together evenly. Similarly, sugar can be increased or decreased as appropriate, or not added.
10. Insulate the water again to make gelatin milk liquid. If there is sugar, dissolve the sugar in the milk first and then add the gelatine powder.
11. Beat the sweet whipping cream again.
12. Pour the gelatine milk into the lemon yogurt.
13. Pour in the whipped cream and stir evenly.
14. Take out the frozen avocado part.
15. Fill it up, continue to stuff it into the refrigerator, and it will be ready to eat in two hours. If you don't like biscuits, just come here, take them out and put them on the plate and eat them. If you like cookies and are lazy, just take them out and place them on a cookie sheet. If you like cookies and are as pretentious as me and like to mess around, then continue reading.
16. Mash the biscuits into biscuit crumbs, or buy biscuit crumbs directly.
17. Melt the butter in the hot water.
18. Add the melted butter to the biscuit crumbs and stir evenly.
19. This is the mixed biscuit crumbs.
20. Spread out and flatten with a spoon.
21. Use a cup to scoop out appropriate small round slices and freeze them.
22. After freezing, take it out and place it on the biscuit layer, on the cake sheet, or just place it directly on the plate, no need to worry. You can add fruits such as watermelon/lemon/mango for decoration...
23. You can also sprinkle osmanthus/sugar/roses...
24. Let’s take a look at the last cute scene, hiccup...
Tips
- 1. About sugar: The sugar in this recipe is very random. If you like it sweet, add more, if you don't like it, add less. You can do it in many steps. Increase or decrease, you can even directly choose xylitol instead of fine sugar, no matter how you play, it will not affect the finished product (it’s so capricious)~
- 2. Regarding freezing time: Because small molds freeze quickly, I can freeze them and eat them in 2 hours. Large molds usually take 4 hours. If the freezer space is not enough to freeze so many things, you can choose to refrigerate, but the time needs to be extended appropriately.
- 3. About avocado: Some people don’t like avocado, so it’s okay to substitute mango and other fruits in the recipe.
