Page 85 - UpperCrust e-Magazine Third Quarter 2024
P. 85
HEALTHY RECIPES | HEALTH & WELLNESS
Caramel Baked Yogurt
Ingredients Method bath and bake for 15 minutes or
For the yogurt mixture For the caramel until set. Remove from the oven and
• 150 g yogurt, hung in a muslin cloth Place sugar in a heavy-bottomed refrigerate for an hour.
overnight saucepan and cook over low flame For the spun sugar
• 100 ml condensed milk while stirring with a silicone spatula Combine sugar and water in a
• 100 ml milk for two to three minutes or until it saucepan and heat to 150° C (hard-
• 12 mini rasgullas melts and turns brown in colour. ball stage) while stirring continuously.
• 4 tbsp blueberry compote Remove from heat and pour one Remove from heat, allow to cool until
For the caramel tbsp of the caramel into ramekins or it reaches 135° C (soft-ball stage).
• 100 g castor sugar mono-portion baking dishes. When Use a fork to pull and stretch the
For spun sugar cool, add 1 tbsp of blueberry compote sugar into thin threads and continue
• 100 g castor sugar and 3 mini rasgullas in each. Set aside. pulling and shaping the sugar threads
• 50 ml water For the yogurt mixture into round nests.
Garnish Pre-heat the oven to 180° C. Fill the Serve
• 4 tsp castor sugar tray up in a mixing bowl, mix together Sprinkle 1 tsp castor sugar on each
• few toasted pistachio slices hung yogurt, condensed milk and of the baked yogurts and caramelise
• few petals of edible flowers milk to make a smooth mixture using using a blowtorch. Place the spun
• few microgreens a balloon whisk. Pour the mixture sugar nests and garnish with toasted
into the ramekins or mono-portion pistachio slivers, edible flower petals
baking dishes. Place in a hot water and microgreens.
JUL-SEP 2024 | UPPERCRUST | 83
