Baked yoghurt with poached rhubarb and confit orange
- Dessert
- Medium
- 10
- 35 minutes
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.
Ingredients
Baked yoghurt
- 230g of condensed milk
- 230g of double cream
- 290g of Greek yoghurt
- 1 vanilla pod, deseeded
Poached rhubarb
Orange confit
- 1 orange
- 50g of sugar
- 50ml of water
Citrus chantilly
- 200ml of double cream
- 1 tsp icing sugar
- 1 orange , zest and juice
To serve
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Ramekins (10)
- Electric hand whisk
- Piping bag and nozzle
Method
Begin by making the baked yoghurt. Mix the condensed milk, cream, yoghurt and vanilla together and pass through a fine chinois
Arrange 10 ovenproof pots or ramekins inside a deep tray and fill each pot with approximately 70g of yoghurt mixture. Pour enough warm water into the tray to form a bain-marie reaching a quarter of the way up the pots, then cover the tray with foil and bake in the oven for 15 minutes until set
Remove the baked yoghurt from the oven, discarding the foil. Allow the pots to cool a little before transferring to the fridge until ready to serve
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Baked yoghurt with poached rhubarb and confit orange
