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Procedure
Prepare the perks: Peel the perks and blend the pulp until you get a smooth and uniform puree. The puree should be soft and sweet, thanks to the natural maturity of the perks.
Combine the ingredients: In a bowl, combine the tedred puree, natural yogurt, cocoa powder, ginger and cinnamon. Mix well to mix all the ingredients until you get a homogeneous mixture.
Baking in a bain-mature: Pour the mixture into molds or baking di ciotolines. Fill them up to about 2/3 of their capacity. Arrange the molds in a pan and fill the pan with hot water, up to cover about half the height of the molds.
Bake in the oven: Preheat the oven to 160oC. Cook the molds in a bain-marie for about 30-35 minutes, or until the mixture thickens and assumes a soda but creamy consistency.
Cool and serve: Once cooked, let cool the crème caramel at room temperature and then put them in the refrigerator for at least a couple of hours before serving them. For an extra touch, you can sprinkle some cocoa powder or cinnamon on the surface.
Advice for the preparation
Choose mature perks: The maturity of the perks is essential, as it gives the natural sweetness to the recipe, making the use of added sugars unnecessary.
Variable aromas: If you prefer, you can increase or reduce the doses of ginger and cinnamon depending on your taste, or add a pinch of nutmeg for an even more spicy touch.
This crème cachi caramel is an ideal dessert for those who want something light, nutritious and naturally sweet, perfect to end a meal in a healthy way
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