Yogurt Cream with Honey Gelee

Name: Yogurt Cream with Honey Gelee (Crema de Yogur con Gelatina de Miel)
Yield: Serves 8
Cuisine: Spanish
Ingredients: 4 cups plain goat’s milk yogurt, or Greek yogurt or other good-quality whole-milk yogurt, preferably organic; 4 cups plain goat’s milk yogurt, or Greek yogurt or other good-quality whole-milk yogurt, preferably organic; Tangerine Sorbet, or 1 pint store-bought tangerine sorbet; Tangerine Sorbet, or 1 pint store-bought tangerine sorbet; ⅔ cup honey, preferably orange blossom; 1½ teaspoons (1 envelope) unflavored gelatin; 4 cups plain goat’s milk yogurt, or Greek yogurt or other good-quality whole-milk yogurt, preferably organic; ⅔ cup honey, preferably orange blossom

Crema de Yogur con Gelatina de Miel

Preparation info

Serves
8

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

At a recent meal at Roig Robí, a Barcelona restaurant I adore, I fell in love with this dessert from the mother-daughter chef team of Mercé Navarro and Inma Crosas. It consisted of a pretty glass bowl filled with thick yogurt, which was topped with squares of honey gelée and a dollop of mandarin sorbet that practically burst with citrus flavors. The sweet felt as healthy and virtuous as it was delicious. Homemade sorbets add a special touch and are a simple proposition, if you own an ice-cr

Ingredients

Europe
Spain
Dessert
Mediterranean

Ingredients

Method