Yoghurt Chantilly with apricot jelly and streusel
Published on 12 February 2016
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Ingredients and method
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A soft, lightly sweet dessert with tart apricot jelly and crisp crumbs. From Pinella's blog, successful with guests. I halved it; the quantities below make 12 portions or more in tiny glasses.
YOGHURT CHANTILLY
500 g apricot yoghurt
500 g whipping cream
8 g gelatine leaves
APRICOT JELLY
250 g puréed apricots in syrup
30 g sugar
6.5 g gelatine leaves
1 tablespoon lemon juice
STREUSEL
100 g ground almonds
100 '00' flour
100 g butter
100 g granulated or brown sugar
I soak gelatine in cold water for about 10 minutes, microwave 100 g measured yoghurt and dissolve squeezed gelatine in it.
I mix into remaining yoghurt thoroughly.
I softly whip cream until glossy.
I gently fold gradually into yoghurt and refrigerate while making jelly.
I soak gelatine, drain apricots and weigh.
I blend apricots.
I warm a few measured purée spoonfuls in microwave and add squeezed gelatine.
I mix well and add sugar.
A tablespoon lemon juice, mixing.
I add to remaining purée.
Ingredients ready. I made 4 generous glasses, or easily 6 portions, remembering I halved quantities.
I add an unlevelled Chantilly layer to bases.
A generous spoon apricot jelly.
Another Chantilly layer.
I finish with jelly.
I refrigerate. For streusel, crisp crumbled biscuits, I quickly work all ingredients into crumbs by hand and chill half an hour.
I spread on a parchment-lined tray; chill half an hour before baking ideally.
I bake at 180°C until coloured, about 15 minutes, cool and serve beside the cream to retain crispness. Langues de chat work too; garnish with leftover apricot pieces.
YOGHURT CHANTILLY
500 g apricot yoghurt
500 g whipping cream
8 g gelatine leaves
APRICOT JELLY
250 g puréed apricots in syrup
30 g sugar
6.5 g gelatine leaves
1 tablespoon lemon juice
STREUSEL
100 g ground almonds
100 '00' flour
100 g butter
100 g granulated or brown sugar
I soak gelatine in cold water for about 10 minutes, microwave 100 g measured yoghurt and dissolve squeezed gelatine in it.
I mix into remaining yoghurt thoroughly.
I softly whip cream until glossy.
I gently fold gradually into yoghurt and refrigerate while making jelly.
I soak gelatine, drain apricots and weigh.
I blend apricots.
I warm a few measured purée spoonfuls in microwave and add squeezed gelatine.
I mix well and add sugar.
A tablespoon lemon juice, mixing.
I add to remaining purée.
Ingredients ready. I made 4 generous glasses, or easily 6 portions, remembering I halved quantities.
I add an unlevelled Chantilly layer to bases.
A generous spoon apricot jelly.
Another Chantilly layer.
I finish with jelly.
I refrigerate. For streusel, crisp crumbled biscuits, I quickly work all ingredients into crumbs by hand and chill half an hour.
I spread on a parchment-lined tray; chill half an hour before baking ideally.
I bake at 180°C until coloured, about 15 minutes, cool and serve beside the cream to retain crispness. Langues de chat work too; garnish with leftover apricot pieces.
Original source: https://incucinaconlilly.com/2016/02/12/chantilly-di-yogurt-con-gelee-di-albicocche-e-streussel/
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