A refreshing yoghurt dessert with Vaoni Pergamont peel |
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IngredientsFor the cake base For the cream 2x10gr (or 5x2gr) gelatin |
Mix the biscuits crumbs with the butter until they get coated with the fat and their texture resembles that of wet sand. Smear the mixture in a 22cm spring form cake tin. Using the back of a metal spoon or your hands pack it down flat and even. Place it in medium shelf and bake it at 180o C for 10 minutes. Then leave it to cool off. Soak the gelatin in cold water for 15 minutes. Whip the cream with a hand blender for 7-8 minutes until it doubles in volume and gets a light and delicate texture. Add the sugar and vanilla essence and whip for one more minute. Turn the speed down, add the yoghurt and whip for a further minute. Squeeze out of the gelatin the excess moisture and put it in a small pan with 1 tablespoon of water. Dilute it over low heat for 1 minute approximately and wait to cool off. Finally add to the whipped cream. Spoon the cream gently over the biscuit base and use a spatula to smooth it out. Place it in the fridge to set for 3 minutes. Remove it from the fridge and lift it out of the cake tin by easing round it with a palette knife. Put Vaoni Pergamont spoon sweet on top and serve. by Yiannis Zografos, Burgess Yaght Ability chef |