Yogurt crème with blood or­anges

Living Etc - - ENTERTAINING / ETC -

Serves 4

125g mas­car­pone 120g co­conut yogurt 165g caster su­gar 125g dou­ble cream 420g plain Greek-style yogurt For the blood or­anges with syrup 6 blood or­anges 110g caster su­gar

Place the mas­car­pone, co­conut yogurt and su­gar in a food pro­ces­sor and blend un­til the mix­ture is smooth and the su­gar has dis­solved. Add the dou­ble cream and plain yogurt and mix to com­bine. Cut 4 x 25cm squares from a piece of damp muslin. Di­vide the mix­ture be­tween the muslin squares, then care­fully gather up the edges and tie with string. Place on a small wire rack over a deep bak­ing tray, al­low­ing any ex­cess mois­ture to drain from the crèmes. Cover loosely with cling­film and re­frig­er­ate for 6 hours, or un­til firm.

To make the blood or­anges with syrup, peel 3 of the or­anges, thinly slice and set aside. Juice the re­main­ing or­anges and pour the juice into a small saucepan with the su­gar. Place over a high heat and bring to the boil. Re­duce the heat to medium and cook for 6-8 min­utes, or un­til re­duced and syrupy. Set aside to cool.

To serve, cut open the muslin and trans­fer the crèmes to plates. Spoon over the re­served or­anges and syrup.

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