Part 2/6:
15 grams (2 tablespoons) of instant gelatin
300 grams (1 cup) of sour cream or yogurt
Agave syrup (2.5 tablespoons)
Vanillin (1.5 grams)
35 grams (1/4 cup) of dark chocolate without sugar
30 ml (1/5 cup) of milk
Olive oil (for greasing the mold)
Preparing the Dried Fruits and Nuts
Begin the journey by preparing the dried fruits. Pour the prunes, cranberries, and raisins into a bowl and cover them with water for about 15 minutes. This step rehydrates the fruits, making them softer and more flavorful.