YOGHURT, TOMATO &STRAWBERRYFollow the step by step instructions to recreate this incredible plated desert by internation-ally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge, candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries, freeze dried raspberries and micro herbs.

RECIPE BY

ANTONIO BACHOUR

INTERMEDIATE

120 MINS

MAKES 12-15

YOGURT MICROWAVE SPONGE

CANDIED TOMATOES

GREEK YOGURT SORBET

INGREDIENTS

2.5 individual gold gelatine sheets 224g (7.9oz) thickened cream 35% fat112g (3.95oz) caster (superfine) sugar378g (13.33oz) Greek yoghurt

GREEK YOGHURT CREMEUX

METHOD

Soak the gelatine in ice water until softened. In a medium sized saucepan, bring the cream and sugar to a boil. Squeeze the excess water out of the softened gelatine and add to the boiling cream, stirring to dissolve. Pour over the yoghurt. Mix until combined then pour into containers, cover and refrigerate for a few hours until set.

SUBSTITUTE2.5 individual gold gelatine sheets {for}5g (0.18oz) gold gelatine sheets {for}30g (1.06oz) gelatine solution

HONEY YOGURT

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

224g (7.9oz) Greek yoghurt56g (1.98oz) honeyQS sea salt

HONEY YOGHURT

METHOD

Combine all the ingredients in a bowl and mix well. Keep refrig-erated in an airtight container until ready to serve.

INGREDIENTS

265g (9.35oz) egg whites70g (2.47oz) Greek yoghurt80g (2.82oz) almond flour/meal50g (1.76oz) plain (all purpose) flourQS salt3g (0.11oz) citric acid60g (2.12oz) caster (superfine) sugar

YOGHURT MICROWAVE SPONGE

EQUIPMENT

blender iSi whipper

METHOD

Process all ingredients in a blender until smooth, scraping down the sides of the bowl when needed. Pour into an iSi whipper and charge with 2 N2O chargers. Spray the base of the paper cups with oil, shake the whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave and flip the cups upside down to keep in the steam.

INGREDIENTS

403g (14.22oz) caster (superfine) sugar90g (3.17oz) glucose powder6g (0.21oz) ice cream stabiliser672g (23.7oz) water500g (17.64oz) Greek yoghurt

EQUIPMENT

ice cream machine

METHOD

Combine the sugar, glucose and stabiliser in a small bowl. Heat the water to 40°C in a medium sized saucepan and add in the sugar mixture. Bring to a boil then cool over an ice bath. Once cold, combine with the yoghurt and place in the fridge overnight. Process in an ice cream machine.

GREEK YOGHURT SORBET

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS

36 cherry tomatoes, firm and ripeQS simple syrup

METHOD

Score an “X” on the bottom of the tomatoes, remove the stem cores and submerge in boiling water for about 1 minute. Shock the tomatoes in an ice bath to stop themovercooking. Once cool, peel the tomatoes and place in a con-tainer filled with the cold simple syrup. Allow to stand for 1 day.

CANDIED TOMATOES

INGREDIENTS

QS strawberries, slicedQS freeze dried raspberriesQS micro herbs

ASSEMBLY

METHOD

Remove the yoghurt sponge cake from the cups. Place a small quenelle of the yoghurt cremeux on the centre of the plate. Place the honey salted yoghurt on top of the cremeux. Place a few pieces of sponge cake, candied tomatoes and strawberries around the yoghurt cremeux. Sprinkle with freeze dried raspberries and garnish with micro herbs. Fin-ish with a quenelle of yoghurt sorbet on top and sprinkle again with freeze dried raspberries.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.