Yogurt Jelly with Pistachio Cake and Berries

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes + 1 day 12 hours

🥕 Ingredients

🍽️ Servings

Description

Black chokeberries are especially good to use here, poached in syrup—this will reduce their strong astringency.

Ingredients

10% cream - 13 fl oz
Natural Yogurt - 21.2 oz
Gelatin - 0.3 oz
Vanilla Pod - 1 piece
White Chocolate - 2.3 oz
Sugar - 5.3 oz
Salted Butter - 2.5 oz
Marzipan - 2.1 oz
Almond - 1.4 oz
Unsalted peanuts, shelled - 3.5 oz
Chicken Egg - 3 pieces
Salt - 0.1 oz
Mint - to taste
Salted crackers - to taste
Fresh Berries - to taste

Step by Step guide

Step 1

Soak the gelatin in ice water for five minutes. Add 75 grams of sugar to the cream and bring to a boil over medium heat. Add the soaked gelatin and stir well until it is completely dissolved. Strain the mixture through a fine sieve, then add the vanilla seeds and mix. Allow to cool completely, then add 350 grams of yogurt. Pour everything into a mold (a rectangular ceramic one can be used). Cover with plastic wrap and refrigerate for at least six hours.

Step 2

Pour 250 grams of yogurt into a very fine sieve (if it's a larger sieve, line it with cheesecloth), place it over a bowl, and refrigerate for 12 hours. All the liquid will drain out, leaving a thick 'double' yogurt on top. Transfer this to a blender, add white chocolate and 5 grams of sugar, turn on the blender, and blend until smooth. Strain through a sieve and refrigerate again for six hours.

Step 3

Prepare the cake: mix butter and 70 grams of sugar in a mixer until the mixture is soft and fluffy. Add marzipan and almond puree, along with a pinch of salt. Incorporate the chopped pistachios, then add the egg yolks followed by the egg whites. Pour the mixture into a baking mold and place it in an oven preheated to 320°F for 35–45 minutes.

Step 4

Assemble the dessert on a plate: place the yogurt jelly, then layer with pieces of cake, berries, and pistachios, and garnish with mint and yogurt sauce. Serve immediately.