Fruit parfait layered cake-baking without

Submitted by enr on 30 May 2014
150 g tea biscuits with butter
100 g melted butter
400 ml yogurt
20 g gelatin
2 bananas
500 ml fruit jelly
300 g fruit of your choice
grated zest
150 g sugar
Fruit parfait layered cake-baking without
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Finely crushed biscuits and mix with melted butter. Place the bottom of the pan with a round 23 cm diameter with movable walls, on baking paper. Nice pressed and levels. gelatin soaked in 200 ml water for 30 minutes, then melt in a water bath or low heat. Strain bananas. Add them to yogurt, peel of half a lemon, sugar and gelatin. Mix well and Pour over biscuit base. We leave in the refrigerator for tightness - may in the freezer or camera faster. Jelly, prepare a recipe on the package (I use sour bought from Lidl). Allow to cool and add the top of the layer is already tight with yogurt. Arrange fruit - strawberries, cherries, sour cherries - and back again in the refrigerator or freezer. Dessert is ready after gel and jelly.
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30 May 2014