It’s gotten awfully nippy in London in the last week, and I’ve had to start wearing scarves again. I’d been holding off on my scarf wearing, simply because in the strange world that is my mind, it’s not autumn until I have to resort to scarves. But sadly, summer is now well and truly over, and my (rather extensive) scarf collection will be put to good use again.
As some of you may know, I have an immense backlog when it comes to blog posts. As I was looking through it, I saw photos of the mixed berry yogurt gelée that I made recently – and thought it was the perfect post to bid goodbye to summer.
I’m a huge fan of yogurt (there’s always yogurt in my fridge), and I use in many ways – a simple snack, dips, curries, desserts… And the list goes on. So, its no surprise that I was immediately drawn to the idea of yogurt gelée when I saw it on Heather’s blog.
Rather coincidentally, the people at Total contacted me, and asked if I would like to try their range of yogurts. Maybe they knew of my love for yogurt? Anyway, what caught my attention was the claim that their 2% and 10% greek yogurt would not split when cooked. As I mentioned above, I use yogurt to cook curries (because its muchhh healthier than using coconut cream regularly), but have always found that they split – leaving a slightly “bitty” curry. It doesn’t affect the taste, but let’s face it: it’s not very attractive.
So, I figured that the best way to “test” Total’s yogurt was to put it to the hob. And I am pleased to report that it is a lot more resistant to splitting than any other yogurt I’ve used in the past. After using the whole range (they do it in full fat 10%, 2% and 0%) in a number of recipes, I found that the full fat version was beautifully un-splittable even when heated over high heat. The 0% version did split, but this was only after a good few minutes of it bubbling happily on the high heat (plus, they never claimed that the fat free version was unsplittable anyway).
Of course, the gelée requires the yogurt to be heated, and I’m very glad I chose to use the full fat yogurt as it turned out beautifully. The mixed berries are placed into the containers first then flash frozen in the freezer before the yogurt layer is poured on top of it. This gives you lovely distinct layers. If you get impatient and do it before the berry layer is properly frozen, you get slightly ‘smudged’ lines (like me)…
Do note that I didn’t use any gelatine in the berry layer, which means that tastes like a chilled berry coulis when you come to eating it. If you want to have both layers in jelly form, add 1/2 tsp gelatine (dissolved in 1 tbsp water) to the mixed berry mixture.
Mixed berry yogurt gelée
Adapted from this recipe on Sprinkle Bakes
For the mixed berry puree layer:
- 250g mixed berries (I used frozen mixed berries from Waitrose)
- 1 tsp honey
- 2 tbsp sugar (you may need to use more/less depending on how sweet/tart your berries are)
For the yogurt gelée layer:
- 2 cups Greek yogurt (I used Total)
- 1 tbsp vanilla bean paste – optional (you can also use vanilla extract/half a vanilla bean)
- 1/4 cup caster sugar
- 1 1/2 tsp gelatine
- 2 tbsp cold water
1. Place berries and the honey in a food processor or blender, and whizz until it forms a smooth puree.
2. Taste the puree, and add the sugar according to how sweet you want it to be.
3. Pour the mixed berry puree into your containers (you can use anything from ramekins to glasses to mugs – obviously something see through will be best so you can see the layers and colours), and place in the freezer.*
4. Whilst your mixed berry puree is setting in the freezer, make the yogurt gelée. Pour the water into a small bowl, and sprinkle the gelatine over the bowl. Set aside for a few minutes to allow it to bloom.
5. Combine the yogurt, vanilla (if using) and sugar in a pan and stir to combine. Heat over medium high heat until it thins, this should take anywhere between 3-5 minutes.
6. Add the gelatine mixture to the yogurt mixture, and stir to combine. ** Remove the pan from the heat, and let the yogurt mixture cool slightly. (It should not be piping hot when you pour it into the containers.)
7. Remove your containers from the freezer, and layer the yogurt mixture on top of the mixed berry puree.
8. Refrigerate for at least 2 hours, and serve. This recipe makes 6 ramekins/5 ramekins + 2 shot glasses worth of gelée.
*To make a ’tilted’ layer: When freezing your mixed berry layer, place your glasses/containers in a larger bowl so it is tilted – and gravity does the rest for you!
** Heather microwaves the bloomed gelatine mixture for 10 seconds (it will turn liquid), but I didn’t do this as errr…. I have the tendency to burn things in the microwave.
This looks delicious and I especially like the last photo with it all gone 🙂 I can feel winter coming too… and I dont like it! 😦
I know! Definitely not a fan of the cold and gloomy winter days, it makes waking up in the mornings that much harder!
Glad you like the last photo, I really like it too! 🙂
OH, so pretty!! I just love the color (and tilt!) of the berry puree. You’ve made me want to make this again so I can eat it while dreaming of warm destinations. I have much ambivalence towards cooler weather…
I love that brand of yogurt too – I have some chillin’ out in the fridge. 🙂
I’m so glad you like it! 🙂 I always worry a bit when I modify recipes, never know how the original recipe owner will feel.
This was a fantastic recipe though, so simple and dare I say – healthy? Definitely something I’m going to make again.
Those look delicious! I love using greek yogurt in desserts!
Thanks! Greek yogurt is great, it’s so much thicker and creamier as well!
That was a delicious mess Su…. Mixing Greek yoghurt with condensed milk and orange juice would set it to a creamy pudding too….Yum, love Greek Yoghurts too! The people at Total are very kind to send you their products to sample!
Oooh that’s a great idea! Condensed milk is only like, one of my favourite things ever. I have a squeeze bottle of it in my fridge, and I use it in way too many things! 😛 Thanks for the great tip!
Beautiful picture!! I love this recipe. Great farewell to summer.
It’s still hot where I am, so I can still use this recipe for a few more weeks.
Thank you! It was the best way I could think of to say goodbye to the sun… On the bright side, it’s now time for crumbles and stews. 🙂
Do try this, am sure you’ll love it.
I love yogurt also, I love thick greek yogurt and all things made out of yogurt, cold recipes, hot recipes with it too like you said in curries!
The pictures looks simply yummy! even the empty glass at the end too.
Hi Pam, am so glad you agree with me on the many uses of yogurt! Greek yogurt has always been my favourite, I love how thick and creamy it is. Glad you like the photos. 🙂
I love the way you titled the glasses! It looks so chic with the contrast! 😀
Thanks Lorraine! I’d seen it before, and was curious to see if I could recreate it. Thankfully it turned out fairly well, even with my impatience!
Ooh I have been so in the mood for something like this! It is gorgeous to look at and the flavors are fabulous! Beautiful recipe and pictures!
Awww thanks Jamie. I hope you do try it, it’s one of the simplest desserts I’ve made, but yet it looks like it took a lot of effort to make. My kind of recipe. 🙂
Oh yeah! Definitely going to make this one. Love it! So great to have desserts that are on the healthier side once and a while without sacrificing the taste. Thanks for sharing!
Glad you like it, I was drawn to it the moment I saw Heather’s post – looks like I’m not the only one who loves the idea of yogurt gelee!
Love the colors and the frozen berries are so pretty!
Thanks Nicole – I like how the frozen berries look too, they have a lovely “frost” to them that went really well with the chilled gelee. 🙂
What a beautiful dessert! Love the contrast between the jellied yogurt layer and the berry layer! Cheers, Michelle
Thank you, Michelle. I was quite pleased with how well they turned out, so I’m glad everyone is liking them too!
Oh, what an awesome dessert! I love the tilted look and the frozen berries on the plate. I’m a bit of a yoghurt freak myself so i’m sure i would love it. Where is mine? You didn’t save me some!? Again? .. Fine, i still like you but next time think of me, k? 🙂
Nice photography too!
Coming from you, that’s praise indeed! Don’t worry, one day I will either find myself in NY, or you will be in London – and we’ll cook up a storm together. 🙂 I only want to try like, all of your dishes. Lol.
these are beautiful! i love greek yogurt- what a great healthy idea!
Thanks Claire, I’m glad you like it too!
Looks really yummy and pretty! And I know summer is almost over 😦
I know. So depressing, have to console myself with the thought that I can now start cooking stews and crumbles…
These are so pretty. I love the contrast in colors.
Thanks, Lisa! I liked how it turned out too, so easy as well.
Looks simply yummylicous!
Glad you like it! 🙂
Oh no splitting?! That’s great. It looks good too. I’m loving the last shot of a ravished yoghurt gelee. Ps. I need to try yoghurt in curries.
Hehe I like taking photos of ravished food. 😉 I like to think of it as showing how “greedy” I am.
Oh my, I’m smitten. Looks absolutely fabulous!
Thanks Tiina, am glad you’re smitten 🙂
That is stunning – I love the frozen berries too!
I seem to be seeing this yoghurt everywhere I go, must be good!
It is rather good, it exceeded my expectations really. Only downside is it does cost a bit more than the other brands as it rarely goes on offer (not that I’ve seen anyway).
Su-yin! This is my type of desserts, too! I made something similar using Aran’s recipe LOOONNNG ago:
http://dodol-mochi.blogspot.com/2009/06/panna-cotta-simple-dessert-with.html
So, I’d reckon this type of chilled dessert makes perfect summer treat and a good way to bid farewell to summer and welcome fall. (Oh, I hate how that feels! I went through that myself when I was in the States!)
I love Greek yogurt! The one I’d tasted was super thick and tarter than normal ones, which I don’t mind. You lucky girl! Got to try quality yogurt like this!
Btw, hope you had a great Mid-Autumn Festival! Ate any mooncake? Meant to send you a quick message the other day but Twitter on my side went bonkers! Argh!
Stay warm!
I haven’t had any mooncakes yet! 😦 Am going home next month though, and parents have kept some for me to have when I’m back – so yay for that.
Greek yogurt is definitely my choice yogurt, thick and creamy is always a win. 🙂
this is awesome, delicious and full of simplicity, my guests will like this one! thanks! 😉
I’m so pleased that you’d even consider using one of the recipes here for your guests! 😀 Made my day, you did.
Beautiful presentation! Do you use low fat or full fat yogurt for your curries? I find low fat milk/ yogurt split upon heating.
I usually use Greek yogurt for curries (I tend to use whatever brand is cheapest at the time, not sure about fat content), but if I heat them they always split. Same goes for milk – only ever drink semi-skimmed milk so can’t comment on full fat.
Guess that’s the good thing about this brand, it actually didn’t split despite me heating it to a boil! I was pleasantly surprised, didn’t expect it.
You are a great photographer! Your photos are so bright and juicy!
Btw, you can use kefir instead of yogurt. And you can also make it at home (cheap, easy…) http://cuceesprouts.com/2010/10/fermenting-experimenting/
Aww thank you! 🙂
I’ve never heard of kefir, thanks for letting me know about it. Will have to try that out one day!