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RecipeNLG
Gathered
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Melt the jell-o with 250 ml boiling water, then mix it with 250 ml cold water. Separate the jell-o into two containers. Put the biscuits that you crumbled into one half and divide them into cups or glasses (I used five cups) coming a little below half of the cup. Leave them in the refrigerator until frozen. (Because the cups have little jell-o on them, it took me only half an hour). Get the cups from the refrigerator. Put sliced fruits and the rest of the jell-o on the cups. Remember to leave some room for the yogurt. Rest them in the refrigerator until they are frozen (Again, half an hour) Whisk the yogurt with 1 or 2 tablespoons of honey until its lump-free and divide them into the cups.