Beper Fresco Yogo Manual De Instrucciones página 14

PANNA COTTA YOGHURT
125 g NATURAL YOGHURT
5.5 dl FULL-FAT MILK (UHT)
2.5 dl CREAM (UHT)
50 g SUGAR
CARAMEL SAUCE
1 tablespoon NATURAL VANILLA ESSENCE
• Mix the milk, cream and sugar in a pan and bring to the boil.
• Remove from the heat and leave to cool.
Mix the yoghurt and vanilla essence in a bowl, then slowly add the milk and cream mix.
• Pour the mix into the container. Serve with the caramel sauce.
CHOCOLATE ORANGE YOGHURT
125 g NATURAL YOGHURT
8 dl FULL-FAT MILK (UHT)
100 g sweetened cocoa powder
50 g CANDIED ORANGE PEEL
• Dilute the cocoa powder with the milk until it is dissolved. Add the finely chopped orange peel and
mix thoroughly, then pour into the container.
NOTE: You can replace the rind with 5 drops of ESSENTIAL ORANGE OIL.
COCONUT YOGHURT
125 g NATURAL YOGHURT
8 dl FULL-FAT MILK (UHT)
100 g SUGAR
50 g DESSICATED COCONUT
• Mix the sugar and coconut with the yoghurt.
• Add the milk gradually, mixing all the time.
• Pour the mix into the container.