Yogurt and red fruit gelatin

Recipe for creamy and fresh Yogurt and Red Berry Gelatin

Hello! Let's prepare together a yogurt and red berry gelatin that will become your favorite wildcard for any gathering. The magic of this dessert lies in its balance: the creamy dairy of the yogurt softens the vibrant acidity of the fruit, creating a mouthfeel that is light yet satisfying. Unlike water gelatins that sometimes turn out a bit simple, here we play with textures reminiscent of a panna cotta, but much easier to make at home. It's a noble recipe, no-bake, and always turns out well if you follow the steps carefully.

In my experience as a private chef, I've noticed that many people are afraid to work with gelatin because they fear it will be lumpy or won't set properly. Don't worry, today I'm going to show you exactly how to hydrate and melt it so that the texture is smooth and perfect. Plus, we'll use ingredients you probably already have in your refrigerator or can get at the corner store. It's ideal for when you want something sweet but not overly sweet.

Preparation time

Organization is the key to success in the kitchen. Here's the time breakdown so you can plan your day stress-free:

• Preparation: 20 minutes
• Cooking: 10 minutes (for the sauce and dissolution)
• Total: 4 hours and 30 minutes (includes setting time)
• Servings: 8 people
• Difficulty: Easy

Ingredients

• For the yogurt gelatin:
• 3 cups of yogurt natural (unsweetened or Greek style for more creaminess)
• 1 cup whole milk (or almond plant-based milk if you prefer)
• 1/2 cup white sugar (you can adjust to taste)
• 30 grams of gelatin (unflavored gelatin) powder
• 1/2 cup cold water (to hydrate the gelatin)
• 1 teaspoon vanilla extract

For the red berry sauce

• 2 cups of mixed red berries (strawberry, raspberry, blueberries, blackberries)
• 1/4 cup sugar
• 1 tablespoon of lime juice
• 1 teaspoon cornstarch (optional, if you like a very thick sauce)

If at any time you don't find red berries fresh because it's not in season, don't worry. You can perfectly use frozen fruit; in fact, for the sauce, they tend to release more juice and are delicious. If you have leftover fruit, you can always use it to prepare a antioxidant smoothie the next day. If you don't have liquid vanilla, you can substitute it with lemon or orange zest to give the white base an aromatic citrus touch.

Utensils we will use

• Small pot (to heat the milk)
• Small bowl (to hydrate the gelatin)
• Large bowl (to mix the yogurt)
• Manual whisk (or a large fork)
• Silicone spatula (scraper)
• Gelatin mold (can be a bundt pan, silicone, or individual molds)
• Knife and cutting board

Step-by-step preparation

Follow this process calmly. Cooking is about patience and observation. We are going to build the layers of flavor little by little.

1. Gelatin Hydration

   Sprinkle the gelatin like rain over the half cup of cold water in the small bowl. It's important to sprinkle it like rain so that each granule gets wet and no dry lumps form. Let it rest for about 10 minutes until it looks like a hard sponge.

2. Heating the Dairy Base

   In the small pot, pour the milk and sugar. Bring it to medium heat. We don't need it to boil vigorously, we just want it to heat up enough to completely dissolve the sugar. Stir constantly with the spoon so it doesn't stick to the bottom. When you see the first steam, remove from heat.

3. Melting the Gelatin

   Take the gelatin «sponge» that we hydrated in step 1. You can melt it for 15 seconds in the microwave or add it directly to the hot milk we just removed from the heat. Stir vigorously until it dissolves completely and you don't see any lumps. If you have any doubts, you can pass it through a strainer.

4. Tempering the Yogurt

   Place the yogurt in the large bowl. Add the vanilla. Now, gradually pour the warm milk mixture over the yogurt while whisking. We do this gradually to «temper» the yogurt and prevent the sudden change in temperature from curdling the mixture or creating a grainy texture. We want a smooth and silky cream.

5. Assembly in the Mold

   Very lightly grease your mold with a napkin moistened with vegetable oil (almost nothing, just an invisible film). Pour the yogurt mixture into the mold. Gently tap it against the table to release any trapped air bubbles. Refrigerate for a minimum of 4 hours, or ideally overnight, until firm to the touch.

6. Sauce preparation

   Wash and disinfect the fruits. Cut the strawberries in cubes if they are very large. In a pan over medium heat, place the fruits, sugar, and lemon juice. Cook for about 8 to 10 minutes. You will see that the fruit releases its natural juices and a shiny syrup forms. If you like the sauce with chunks, leave it as is; if you prefer it smooth, you can mash it a little with a fork. Let cool completely before using.

To finish and serve

Once the gelatin is well set, carefully separate the edges of the mold with your clean fingers or by submerging the base of the mold in warm water for 5 seconds (no longer or it will melt!). Invert onto a large plate. Drizzle generously with the sauce of red berries cold, letting it fall naturally down the sides. Serve immediately. This dessert is so versatile that it competes in freshness with a cold yogurt and fruit tart, but with fewer calories and no need for a cookie crust.

Nutritional Information

These values are estimates for a standard serving of this homemade dessert. Remember that they may vary depending on the brand of yogurt you choose.

• Calories: 180 kcal
• Proteins: 6 g
• Fats: 4 g
• Carbohydrates: 28 g
• Fiber: 1.5 g

Note: Daily percentage values are based on a 2000-calorie diet. Using Greek yogurt will increase protein and fat content.

5 keys to make it perfect

After years of making desserts for my clients, I've learned that small details make a big difference between a recipe good and a spectacular one.

1. Hydration is sacred: Never skip the cold water step. If you add the powder directly to hot liquid, it will form rubbery lumps that are impossible to dissolve.
2. Beware of pineapple and kiwi: If you decide to change the red fruits for other fruits to decorate, avoid raw pineapple, kiwi, or papaya. They have an enzyme that breaks down the protein in gelatin, and your dessert will never set. If you want to use them, you must cook them first.
3. The sweetness level: Cold diminishes the perception of sweetness. The warm mixture should taste a «little» sweeter than you'd like the final result to be. When it cools, the flavor will balance out.
4. Avoid metal: If you cook the red fruit sauce, use stainless steel or enamel pots. Aluminum can react with the acidity of the fruit and give it an unpleasant metallic taste.
5. Final shine: If you want your decorative fruits to look magazine-worthy, brush them with a little of the same liquid gelatin or syrup before serving. This prevents them from oxidizing and gives them a fresh look.

When is it ideal to enjoy it?

This gelatin is the perfect wildcard for hot summer or spring days, when the body craves something refreshing but we want to break away from the routine of commercial ice creams. It's excellent as a finish to a heavy family meal, as the yogurt helps cleanse the palate. It also works wonderfully on dessert tables for children's celebrations or baby showers, as the red color on white is visually very attractive.

Furthermore, being a dessert that is prepared in advance, it frees you from stress on the day of the event. If you like this style of fresh desserts that you can have ready from the night before, I suggest you also try the vanilla panna cotta with red berries, which has a similar elegance but with a denser cream base.

Comparison table

Sometimes we get confused among so many desserts of similar consistency. Here I help you understand the differences so you can choose the best option according to your craving.

Frequently asked questions (FAQ)

Share your experience

The kitchen is a laboratory where everyone adds their personal touch. I would love to know how this turned out for you recipe. Did you dare to use another fruit? Maybe you added a touch of cinnamon or cardamom? There's nothing I like more than seeing how you adapt my recipes at home. Cooking is for experimenting and sharing. Leave your comment and share your own little tricks!

Culinary glossary

• Hydrate: The process of soaking gelatin in cold water so that it absorbs liquid and swells before melting it, ensuring no lumps remain.
• Tempering: A technique that consists of slowly equalizing the temperatures of two ingredients (in this case, hot milk and cold yogurt) to prevent the mixture from curdling or abruptly changing texture.
• Set: It is the process by which gelatin changes from a liquid to a solid or semi-solid state thanks to the action of cold and the gelling agent.
• Water bath: A gentle cooking method or indirect heating, where the container with the food is placed over another with hot water, ideal for melting delicate ingredients.
• Unmold: Action of removing the preparation from the mold while retaining its shape. Requires delicacy and sometimes a little heat or air to break the vacuum.
• Reduction: To cook a sauce or liquid over low heat so that some of the water evaporates, concentrating the flavors and thickening the consistency, as we did with the red fruits.