MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Yoghurt bomb with fruit coulis (traditional method & Thermomix)
Description
A light treat after the festive season One of the best cream desserts around, and a real eye-catcher too: light, fresh, quick and easy to prepare in advance. If you prefer a light sweet after the festive season, or simply want a fresh dessert, the yoghurt bombe is ideal. Like the fruit coulis, it can be prepared the day before, with just a few ingredients and no gelatine or gelling agents. Simply unmould and decorate before serving. A guaranteed hit with family and friends.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Whip the cold cream until stiff.
2. In a separate bowl, mix the yoghurt, lemon zest, icing sugar and vanilla sugar until smooth.
3. Gently fold the whipped cream into the yoghurt mixture.
4. Place a fine sieve (about 20 cm in diameter) over a bowl. Dampen a clean tea towel or use a dry cheesecloth/buttercloth. Place it in the colander.
5. Pour over the mixture, smooth well, cover with cling film and leave to drain overnight in the fridge.
6. For the coulis: blend the fruit, add the sugar and lemon juice and bring to the boil for 1 to 2 minutes, stirring constantly. Cool and set aside in the fridge.
7. The next day, turn the can upside down onto a shallow dish and gently remove the fabric.
8. Pour the coulis around and garnish with fresh fruit and mint to taste. Serve cold.
Tip: the coulis can be kept for 3 to 4 days in the fridge. The yoghurt bombe can also be moulded in small individual moulds.
THERMOMIX® METHOD
Preparation - with the Thermomix
1. Place the cold cream in the bowl and insert the whisk:
1 min / speed 3.5 - check the texture. Transfer and set aside.
2. Without rinsing the bowl, add the yoghurt, zest, icing sugar and vanilla sugar.
Mix for 20 sec / speed 3.
3. Fold in the whipped cream by hand using a spatula.
4. Place a fine sieve (about 20 cm in diameter) over a bowl. Dampen a clean tea towel or use a dry cheesecloth/buttercloth. Place it in the colander.
5. Pour over the mixture, smooth well, cover with cling film and leave to drain overnight in the fridge.
6. For the coulis: blend the fruit, add the sugar and lemon juice and bring to the boil for 1 to 2 minutes, stirring constantly. Cool and set aside in the fridge.
7. The next day, turn the can upside down onto a shallow dish and gently remove the fabric.
8. Pour the coulis around and garnish with fresh fruit and mint to taste. Serve cold.
Tip: the coulis can be kept for 3 to 4 days in the fridge. The yoghurt bombe can also be moulded in small individual moulds...
