Crumble sa jagodama i crnom čokoladom i smrznuti jogurt sa burbon vanilom / Strawberry and Dark chocolate Crumbles and Burbon Vanilla Frozen Yogurt

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Još jedan desert, i mislim da mu ne treba previše reči. Savršen u svoj svojoj jednostavnosti. Sastojke sam birala prema sadržaju frižidera, mirisu svežih jagoda... Mada moram da priznam da sam priželjkivala ovako nešto još od marta. Zamrznuti jogurt kao malo manje kalorična varijanta klasičnog sladoleda od jaja, a i nikada do sada ga nisam pravila.

Crumble od jagoda i crne cokolade
Sastojci:

140 g brašna
60 g ovsenih pahuljica
120 g maslaca
60 g žutog šećera
1 vanil šećer

500 g jagoda
100 g čokolade sa 70% kakaoa (ili više)
100 g žutog šećera

U posudi pomešati brašno, ovsene pahuljice, šećer i vanil šećer pa dodati maslac sobne temperature, isečen na listiće. Viljuškom ili rukama pomešati sastojke i mešati sve dok se ne stvore krupne mrvice. Ostaviti u frizideru da se hladi. Jagode oprati, očistiti i ocediti, a zatim ih iseci na četvrtine, ili manje ako su baš jako velike, pa ih pomešati sa šećerom. Čokoladu podeliti na šest delova, za svaku posudicu jedan red. Šest keramičkih posuda namažite sa malo maslaca pa rasporediti jagode dodati kockice čokolade i gore staviti testo. Peći u zagrejanoj rerni na 200 stepeni 40-45 minuta, dok lepo ne potamni.
Topao ili hladan služiti sa nekoliko kugli sladoleda od vanile posutim čokoladnim mrvicama.

Smrznuti jogurt sa buirbon vanilom
Sastojci:

500 ml jogurta
200 ml pavlake (20% mm)
150 g šećera u prahu
2 kesice burbon vanil šećera
5 ml arome vanile (2 kašičice)

U veću posudu staviti jogurt i pavlaku, šećer u prahu, vanil šećer i aromu vanile, sve dobro mešati dok ne postane kremasto. Sipati u plastičnu posudu i staviti u zamrzivac. Posle sat vremena izvaditi i dobro promešati viljuškom da bi sladoled ostao kremast, postupak ponoviti dva ili tri puta. Izvaditi iz zamrzivača 10-15 minuta pre posluživanja da bi se malo opustio.

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Strawberry and Dark Chocolate Crumbles and Bourbon Vanilla Frozen Yogurt

Crumbles

Ingredients:

140 g flour

60 g rolled oats

120 g butter

60 g brown sugar

1 vanilla sugar

500 g strawberries

100 g chocolate 70% cocoa (or more)

100 g brown sugar

Pre-heat oven to 200 degrees C. Lightly butter 6 individual ramekin bowls.

In a bowl, mix flour, oat flakes, sugar and vanilla sugar add butter at room temperature, thinly sliced. Mix the ingredients with fork or your hands and rub these together until it resembles bread crumbs. Wash strawberries and drain, then cut into quarters and mix with sugar. Chocolate divided into six parts, one line for each ramekin. Place the fruit at the bottom and add chocolate pieces. Take the crumble topping from the freezer and with your fingertips sprinkle the topping over the forms with your fingertips. Bake in the oven for 40-45 minutes, until the tops are golden.

Serve warm or cold, with a few balls of vanilla ice cream sprinkled with chocolate crumbs.

Burbon Vanilla Frozen Yogurt

Ingredients:

500 ml yoghurt

200 ml sour cream (20% fat)

150 g icing sugar

2 pack Bourbon vanilla sugar

5 ml Vanilla extract (2 teaspoons)

Combine yogurt and sour cream, icing sugar, Bourbon vanilla sugar and vanilla extract in a large bowl, whisk thoroughly until it`s nice and creamy. Transfer the yogurt to a freezer friendly container and freeze. Remove from the freezer after an hour and stir well with a fork, so it remains a smooth ice cream. Repeat this procedure two or three times. Take the frozen yogurt out of the freezer 15-20 minutes before serving time.

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