Questa è una ricetta da preparare con una tale facilità e in tempi molto brevi; è buono e nutriente, ideale per la colazione o anche per la merenda dei vostri bambini. E’ una torta con crema di Yogurt alla banana e panna, con una base di biscotto come quella del cheesecake, decorata con banane fresche gelatinate.
This is a recipe to prepare with such ease and in a very short time , it is good and nutritious , perfect for breakfast or a snack for your children . It is a cake with creamy yogurt and banana cream with a biscuit base like the cheesecake decorated with fresh banana gelatin .
for the base biscuit
250g . of mixed cookies (I used cookies to cereals and biscuits Gingerbread )
170g . of melted butter
30gr. brown sugar
for cream yoghurt
250g . yoghurt banana
500 ml . of whipped cream
75 ml . of whole milk
12 g . isinglass
200 g . of chopped hazelnuts
1 springform pan of 24 cm . diameter
First of all, prepare the base crumbling biscuits , melt the butter , add the brown sugar , the crushed biscuits and mix well . Prepare now the mold by cutting a circle of parchment paper the same size as the base and a strip of the same length of the cylindrical edge , moisten the cake pan and insert inside the baking paper to cover it thoroughly, then pour inside the cookies and pressed to make the mixture adhere to the base. Place in freezer for about 10 minutes to make the whole coagulate . Put to soak the gelatine in the milk and in the meantime, whip the cream , must be well supported; keep it aside . Heat the milk by dissolving the gelatin completely inside , allow to cool , pour inside 3 tablespoons of yogurt to make two compounds of the same consistency , mix , and then built the rest of the yogurt and then add the cream, with a movement from below upwards to avoid disassembling the whole. Once this task is completed , resume the mold from the freezer and pour the cream with yogurt in it for leveling and smoothing well, then cover and refrigerate for at least 3 hours. After the interval misshapen cake , remove the paper strip from the edge and applied in its place the hazelnuts , covering good for all spaces. Place the cake on a plate and decorate the surface with banana slices , brush the surface with gelatine and then put it back in the refrigerator until ready to serve.
I chose to use the banana, but you can choose any other fruit of your choice, always combining it with yogurt used inside the cake . I urge you to immediately gelatinize the fruit used to prevent oxidation in contact with air and then the blackening of the same . I also wanted to point out that I did not use added sugars in the cream banana to sweeten not too much, but if you prefer a sweeter taste , you can whip the cream with two tablespoons of sugar instead of without .