Solero Dessert in a glass
by Tavolino
This refreshing layered dessert combines an exotic, fruity passion fruit and peach layer with a creamy yogurt-whipped cream base, reminiscent of the popular Solero ice cream.
Ingredients
- Canned peach halves 1 can (420 g net weight)
- Passion fruit juice 250 ml
- Bourbon vanilla sugar 1 packet
- Vanilla pudding powder (or cornstarch) 1 tbsp
- Sugar 3 tbsp
- Lemon juice 1 tbsp
- Creamy yogurt (10% fat) 500 g
- Heavy cream 100 ml
- Cream stiffener 1 packet
Preparation
- 1
Drain the peach halves (420 g net weight) and cut them into small cubes.
- 2
Whisk about 4 tbsp of the passion fruit juice (250 ml) with 1 packet of vanilla pudding powder and 3 tbsp of sugar until smooth.
- 3
Bring the remaining passion fruit juice to a boil in a saucepan.
- 4
Stir the pudding mixture into the boiling juice and let it come to a brief boil.
- 5
Fold the peach cubes into the fruit pudding and let the mixture cool down.
- 6
Mix 500 g of creamy yogurt with 1 packet of bourbon vanilla sugar and 1 tbsp of lemon juice.
- 7
Whip 100 ml of heavy cream with 1 packet of cream stiffener until stiff.
- 8
Gently fold the whipped cream into the yogurt.
- 9
Layer the yogurt cream and the peach-passion fruit mixture alternately into glasses.
- 10
Place the finished dessert in the refrigerator for at least 60 minutes.