THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything 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...
