Yoghurt and wild berries mattonella is one of those desserts that can really turn a hot day around. It’s easy to make, can be stored in the fridge or freezer without any problem and can also be prepared in advance: an ideal surprise to bring to the table!
Mattonella with wild berries, the quick and easy recipe
Ingredients
To make the mattonella yoghurt and wild berries dessert you’ll need: 500 g berries, 350 ml fresh liquid cream, 70 g icing sugar, 60 g caster sugar, 350 ml natural white yoghurt, gelatin or fish glue in sheets.
Method
The first operation to do is to carefully wash the berries, dry them and put them in a pot together with the caster sugar and 100 ml of water. Cook the mixture for about 10 minutes and then let it cool. Then whip the fresh cream adding the icing sugar little by little, let it cool and add the white yogurt stirring vigorously. In a bowl with cold water soften 5-6 sheets of gelatin and then add it to the mixture with cream and yogurt. Let it cool for at least ten minutes before continuing with the preparation.
Pour half of the cream and yoghurt mixture into a plumcake mold or a zippered baking tray and leave it to harden in the freezer for about 15 minutes. Then pour half of the berry compote onto the base and cover it with the other half of the mixture. Put the mattonella back in the freezer for another 30 minutes.
Before serving, decorate it with the rest of the berries and, if you like with some chocolate chips or pistachios. We advise putting the mattonella in the freezer and serving it to the table at least 15 minutes before eating it. An alternative to the freezer would be doing all the same steps using the refrigerator, but the preparation time is obviously considerably longer.