By
chef patrick Asfaux5/5
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Yoghurt glasses can turn into sugar bombs if you're not careful. Here we balance with apricot syrup and natural yoghurt. Four plain yoghurts, crispy corn-flakes, shredded coconut layered clean. Ten minutes, that's all.
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Ingredients for 4 servings
servings
For 4 glasses :
4 plain (unsugared) yoghurts
8 halfes of apricots in syrup
30 grams (1 oz) caster sugar
50 grams (1.5 oz) corn-flakes
30 grams (1 oz) coconut powder
Step-by-step recipe
1 Blend during 10 seconds the yoghourts with the caster sugar and 1 soup spoonful apricot syrup
2 Fill the glasses in layers : half of the yoghurt mixture, then half of the apricots cut into small cubes and half of the corn flakes, then the remaining half of the yoghurt mixture, then the remaining half of the apricot cubes slighly deepened into the yoghurt, then the remaining half of the corn flakes and finally top with the coconut powder.
A pure delight !
A chef's advice
Blend the yoghurt for just 10 seconds with sugar and syrup. Go longer and you lose air, the mousse deflates in the fridge. That sharp timing is what keeps the texture crisp until plating.
You enjoyed this recipe of yogurt & coconut verrines?
Discover other recipes of entremets, or browse the desserts category. This dish pairs well with Fruit Juice.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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