PT35M
Graham Hornigold's baked yoghurt recipe is an irresistible combination of yoghurt, cream and sweet condensed milk, lightly spiced with vanilla and cooked gently until just set. The chef elevates this simple sweet snack to a glamorous dessert in its own right with the addition of juicy confit orange, a citrus Chantilly and vibrant chunks of poached rhubarb, cooked sous vide to ensure the perfect tender texture.