Monday, 2 June 2014

White Chocolate Yoghurt Pots with Black plum and Roasted Fig




















Two good things; it's finally winter in Australia, hurray, and Mamamia is running a competition for food bloggers, "Food Blogger Idol"! Just come up with a recipe using Rachel's gourmet low fat yoghurt and blog about it. Simple right..?

While it's technically winter in Sydney, seasonal fruits still reckon it’s autumn, so the black plum and roasted fig yoghurt was the choice for me. Cue white chocolate pots with hazelnut madeleines. Impressive, decadent and super easy to make; this could be the perfect dish! 

The yoghurt pots are creamy, silky and slightly tangy, and paired with fresh fruit and crisp, buttery madeleines they are the best :) For breakfast or brunch; there's dairy, fruit, carbs, that's the major food groups covered... Ditto as an after lunch dessert. 

It's all made ahead, and served in beautiful glasses it's perfect for a dinner party. Just take the glasses out of the fridge for the 15 minutes it takes to bake the madeleines, your guests should be super impressed, seriously, the madeleines smell amazing while they bake! Go the extra step and halve some figs and plums, dust with icing sugar then pop under the grill until the sugar bubbles and starts to brown. If your guests don't call you Martha, don't invite them back :) 




White Chocolate Yoghurt Pots

250g Rachel's black plum and fig yoghurt (1 large tub)
300ml thickened cream
220g white chocolate
vanilla bean (or 1tsp vanilla bean paste)

• weigh out your 200g of Rachel's yoghurt, set aside. Scoop out the remaining yoghurt, put in an airtight container and keep it in the fridge for when you're looking for a snack... Divide the black plum and fig compote from the bottom of the pot equally between 6 glasses. Set aside.
• tip the white chocolate and 50ml of the thickened cream into a glass or metal bowl, and place it over a pan of simmering water (make sure the bowl does not touch the water, white chocolate burns really easily!) stir until smooth, set aside to cool
• split the vanilla bean in half, scrape out the seeds and add to a bowl with the remaining cream; whip until soft peaks form
• fold the cooled, melted chocolate into the cream, then fold in the yoghurt, divide between your 6 glasses, cover and chill in the fridge for a couple of hours to set



Hazelnut Madeleines

15g melted butter, for greasing the tray
20g four, for flouring the tray
155g caster sugar (I used golden, but it's neither here nor there)
155g butter
80g flour, sifted
80g hazelnut meal
3 jumbo eggs (approx 200g)
1tbsp frangelico

• melt the butter over a gentle heat, keep heating until the butter turns golden brown, and smells gorgeously nutty and caramelly (so totally a word...) remove from the heat and pour into a bowl, this stops the cooking and prevents the butter burning
• put the eggs in the bowl of a stand mixer if you have one, or use a hand held electric mixer, add the sugar and whip until thick and pale
• add the flour and ground hazelnuts and gently fold in
• add the frangelico and melted butter, mix until combined
• cover the surface with plastic wrap and refrigerate for somewhere between 2 hours and overnight
• when you're ready to bake, preheat the oven to 180┬║C
• if you have a piping bag and you're not afraid to use it (!) pipe the batter into the trays, filling each shell 3/4 full, alternatively just use a couple of spoons :) if you're making them for a dinner party, just put the trays back in the fridge, then pop them in the oven while you're clearing the main course
• bake in the centre of your oven for 12-15 mins, the madeleines should be brown and crisp around the edges, and spring back when lightly pressed in the centre
• tip the little cakes into your serving bowl and eat while still warm, if not definitely on the day they are baked




2 comments:

Silvia Noble said...

Perfect as always, now let me find a moment to try this one out....online orders/home delivery available yet? :)
Silvia

Sally Boyle said...

Silvia thank you! I'll happily bake for you any time :) Sx