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Yogurt Pie
Yogurt Pie
(Torta al Yogurt)
 
 
Ingredients:
 
1 pint (500 ml) heavy cream
1 pint (500 ml) whole vanilla flavored thick and creamy yogurt
1/2 cup (100 grams) sugar
2 sheets fish gelatin, or commercially prepared unflavored gelatin (about 20 grams, or 3/4 ounce)
Nutella and milk for topping
 
Directions:
 
Gently warm the cream, add the sugar to it, and stir until it dissolves.

In the meantime, wad up the sheets of fish gelatin and soften them in a quarter cup or so of warm water. When it has softened, shake off excess water, add it to the warmed cream, and mix gently; it will easily dissolve.

If you use commercially prepared unflavored gelatin, follow the directions on the package, moisten it if need be, or add it directly to the cream. Again, stir gently until it has dissolved.
 
Stir the yogurt into the cream, pour the cream into the pan (it should be about an inch, or 2.5 cm deep), and chill the dessert in the refrigerator. It could take several hours to set.

While it's chilling, make a chocolaty syrup by dissolving several tablespoons of Nutella (chocolate-hazelnut cream) in a little milk, exactly how much milk you add will depend upon your taste, but the syrup should not be too runny.
 
Pour it over the pie and continue chilling it for at least another hour.

Note: You could also add some chopped fruit of the same kind you're using in the topping to the yogurt mixture, or use a flavored yogurt. Serves 6.
 
That's it!
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