It was supposed to be a yogurt mousse pie with strawberry topping. But when I went to whip the mousse I saw that I only had a little less than 1/2 envelope of unflavored gelatin (the recipe calls for 1 envelope). Conclusion:
Not even with a promise to “Our-lady-of-the-mousses-in-the-right-point” did not harden. To solve the problem, the pie went into the freezer. After a lot of swearing, it ended up being delicious! Half pie-half ice cream.
Massa:
Crush 200g of cornstarch or milk biscuits, add 80g (4 full spoons) of culinary margarine at room temperature, mix well and line a mold with a removable rim. Bake in the oven at 200º for 10 minutes.
Mousse:
Blend 200 ml of natural yogurt that I posted here in a blender. 1 can of condensed milk, 1 can of whey-free cream, 2 tablespoons of lemon juice, 1 envelope of unflavored gelatin dissolved according to the packaging. Pour over the already cold dough and refrigerate.
Roof: Strawberry jam that I posted here. Dissolved with a little water. It can be ready-made jelly of any flavor, preferably citrus, to contrast with the lightness of the mousse.
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