Caramel Baked Yogurt

Ingredients

For the yogurt mixture

• 150 g yogurt, hung in a muslin cloth overnight                

• 100 ml condensed milk

• 100 ml milk

• 12 mini rasgullas

• 4 tbsp blueberry compote

For the caramel

• 100 g castor sugar

For spun sugar

• 100 g castor sugar

• 50 ml water

Garnish

• 4 tsp castor sugar

• few toasted pistachio slices

• few petals of edible flowers

• few microgreens

Method

For the caramel

Place sugar in a heavy-bottomed saucepan and cook over low flame while stirring with a silicone spatula for two to three minutes or until it melts and turns brown in colour. Remove from heat and pour one tbsp of the caramel into ramekins or mono-portion baking dishes. When cool, add 1 tbsp of blueberry compote and 3 mini rasgullas in each. Set aside.

For the yogurt mixture

Pre-heat the oven to 180° C. Fill the tray up in a mixing bowl, mix together hung yogurt, condensed milk and milk to make a smooth mixture using a balloon whisk. Pour the mixture into the ramekins or mono-portion baking dishes. Place in a hot water bath and bake for 15 minutes or until set. Remove from the oven and refrigerate for an hour.

For the spun sugar

Combine sugar and water in a saucepan and heat to 150° C (hard-ball stage) while stirring continuously. Remove from heat, allow to cool until it reaches 135° C (soft-ball stage).

Use a fork to pull and stretch the sugar into thin threads and continue pulling and shaping the sugar threads into round nests.

Serve

Sprinkle 1 tsp castor sugar on each of the baked yogurts and caramelise using a blowtorch. Place the spun sugar nests and garnish with toasted pistachio slivers, edible flower petals and microgreens.