Recipe courtesy of Robert Irvine
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Total:
3 hr 40 min
(includes chilling time)
Active:
30 min
Yield:
20 servings
Level:
Easy

Ingredients

Directions

Special equipment: twenty 6-ounce serving bowls

Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.

Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer. 

Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.

Serve cold with fresh fruit and whipped cream.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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