Ingredients for 9 verrines
- 1.4L whole milk (1.3L if using plain yogurt)
- 150g Breton shortbread
- 180g salted butter caramel
- 1 tablespoon liquid vanilla extract
- 3g ferment or 1 plain yoghurt (120g)
Heat the milk, crumbled cookies, caramel and vanilla. When the caramel has melted, blend in a blender.
Place a yogurt or ferment in a container. Gradually add the room-temperature milk, beating the mixture until smooth.
Pour the mixture into the verrines. Place the verrines without their lids in your Little Desserts and close.
After connecting the appliance, select program 1.
The programmed time is 10h. If the yogurt consistency is not firm enough, you can increase the fermentation time.
At the end of the cycle, place the verrines in the refrigerator for at least 3 hours before serving.
