Ingredients
Directions
1. Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.
2. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate.
3. Layer yogurt, fruit and saffron in dessert cups.
Ingredients
2 tbsp semi-sweet chocolate chips (1oz/28g)
½ tsp almond extract
½ tsp vanilla extract
½ cup fat free plain yogurt (although vanilla would probably be delicious!)
Directions
Put the chips and extract in a stainless steel bowl and float it in hot water (or melt any way you normally melt chocolate).
Once melted add the yogurt and quickly mix in until well blended
Let it sit for a minute and serve!
Beet Cakes with Sweet Greek Yoghurts
Ingredients2 tablespoons unsalted butter, to grease baking pans
3 to 4 medium beets, to make 1 1/4 cups finely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pomegranate molasses
1 cup applesauce
2 large eggs
1 cup buttermilk
3/4 cup dark brown sugar
1/3 cup vegetable oil
Sweet Greek Yoghurt
Beet Garnish
Directions
Preheat oven to 350 degrees F.
Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
Strawberry Chocolate Yoghurt Mouse
Strawberry Mousse
Ingredients:
200gms Curd Cheese (made by hanging yogurt for 24 hours)
200gms Cream
2tbsps gelatin
200gms Strawberries; pureed
4-5tbsps powdered sugar
Method
- Line the mousse tins with baking parchment.
- Sprinkle the gelatin over 1/4 cup water, & leave in a bowl of hot water until it becomes a clear liquid.
- Blend the curd cheese, strawberries & powdered sugar together until smooth. Add the clear gelatin & whisk again till well blended.
- This makes the dark strawberry mousse. Once you use a portion of this in the first mousse layer, add the whipped cream to the rest to make the light strawberry layer.
Chocolate Mousse
Ingredients:
200gms dark chocolate
100ml Cream
1 tsp gelatin
Method:
- Sprinkle gelatin powder over 2 tbsps of cold water, & leave over a bowl of hot water until clear.
- Put the dark chocolate & cream in a pan over low heat till melted, cool & stir in the clear gelatin. Mix gently but uniformly.
- Line the tins with baking parchment on the inside. Line a tray with foil, & place the tins upright on them.
- Put 1 - 1 1/2 tbsp of biscuit mixture into each tin, & press down firmly with the end of a narrow glass to make a base.
- Top with a about 1-2 tbsps of the dark strawberry mousse (sans cream) into each. Now mix the cream into the mousse & divide equally among the tins.
- Divide the chocolate mousse between the tins, topping the light strawberry mousse. Leave to set for 4-5 hours, or better overnight.
- Gently dislodge from tins before serving. Garnish with fresh strawberries & chocolate flakes etc.
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