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Yoghurt bomb with fruit coulis (traditional method & Thermomix)

Prep Time 25 min + 12 hours rest time mins
Cook Time 5 min mins
Total Time 30 mins
Racing: , ,
Difficulty: easy
Servings: 6
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.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the yoghurt bomb :
  • 400 g whole cream (min. 35 % MG)
  • 500 g Greek yoghurt
  • Zest of ½ lemon
  • 70 g icing sugar
  • 20 g vanilla sugar
  • For the coulis :
  • 460 g fresh or frozen fruit (strawberries
  • raspberries...)
  • 140 g of sugar
  • 30 g lemon juice
  • For decoration :
  • Choice of fresh fruit
  • Some mint leaves (optional)
Instructions
  1. 1
    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...
Read it online: https://auxdelicesdecaroline.com/en/recipe/bombe-au-yaourt-avec-coulis-de-fruits-methode-traditionelle-thermomix/