Yogurt-mousse

250 g skim yogurt
125 g fresh cream
50 g powdered sugar
1.75 g gelatin
Beat the cream and sprinkle in the sugar fold in the yogurt and the gelatin. Fill into a form and cool in the freezer.
info

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it