30.1.17

pineapple, strawberry, lemon curd and mascarpone

I've been making my own flavoured yoghurts at home for some time. I figured out that store bought luxury yoghurts simply have some fresh cream or creme fraiche or mascarpone added to them, a bit of vanilla, lemon juice, fresh fruit or even cherry compote, you can experiment to find what works best for you.

This dessert is a variation on that theme, and separately, you can use them as yoghurts.



Serves 4-6

lemon curd cream:
1/3 cup lemon curd
1/2 cup thick Greek yoghurt
1/3 cup mascarpone cheese

Mix well together with a whisk until there are no lumps. You are aiming for a velvety, custard-like consistency. Keep the finished cream in the fridge (it's good for 4-5 days).

strawberry yoghurt:
1 large punnett of strawberries
2-3 tbsp icing sugar (to taste)
1 tsp vanilla paste
1/3 cup mascarpone
2/3 cup Greek yoghurt

Put chopped strawberries, vanilla and sugar in the food processor or blender and blend until smooth. Add mascarpone and blend until there are no lumps. Add Greek yoghurt and blend until you get a thick liquid yoghurt consistency.

fresh pineapple chunks

To assemble, place one spoon of lemon curd custard in a dessert bowl. Add 2-3 spoons of strawberry yoghurt around it. Top with a few fresh and ripe pineapple chunks and enjoy. It's not only super delicious and refreshing, but the pastel yellows and pinks in a bowl are beautiful.


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