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Homemade froop - gourmet version (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 2 min mins
Total Time 22 mins
Racing: , , ,
Difficulty: Easy
Servings: 6
Description

Froop, an iconic dessert in Germany, combines a creamy yoghurt and mascarpone layer with an intensely flavoured fruit mirror. Little known in France or Belgium, it's seductive for its freshness, simplicity and presentation in verrines that appeal to young and old alike. This homemade, additive-free version has an airy, gourmet texture, perfect for a summer dessert or a refined snack.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 6 x 140 ml verrines
  • For the fruit coulis : (your choice of fragrance)
  • 300 g of fruit ((strawberries, mango, blueberries, etc.))
  • 1 tsp lemon juice
  • 1 tbsp. of sugar
  • 1 tsp cornstarch (Optional)
  • 1 tablespoon water (Optional)
  • For the yoghurt cream :
  • 300 g Greek yoghurt (min. 5 % MG)
  • 150 g of mascarpone
  • 150 ml cold whipping cream (min 35 % of fat)
  • 30 g icing sugar
  • 1.5 tsp vanilla paste or liquid
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - traditional method
    1. Prepare the icing sugar or sift some fine sugar.
    2. Whip the cold whipping cream with an electric mixer and set aside in a cool place.
    3. Mix the Greek yoghurt, mascarpone, vanilla and icing sugar until smooth.
    4. Gently fold in the whipped cream with a spatula to obtain a light texture.
    5. Blend the fruit with the lemon juice and sugar. For a thicker coulis, heat in a saucepan with the diluted cornflour, leave to cook for 1 to 2 minutes, then cool.
    6. Divide the cream between the verrines, top with the cooled coulis and refrigerate for at least 1 hour before serving.

    THERMOMIX® METHOD
    Preparation - Thermomix method
    1. Fruit coulis: place the fruit, lemon juice and sugar in the bowl → 10 sec / speed 10.
    To thicken: add the cornflour diluted in the water → 3 min / 90°C / speed 2. Transfer and leave to cool.
    2. Icing sugar (if using): add 20-30 g of sugar → 10 sec / speed 10. Set aside.
    3. Quickly wipe the bowl clean.
    4. Whipped cream: insert whisk, pour in cold cream → speed 3 without timer, under supervision, until firm. Set aside. Remove the whisk.
    5. Yoghurt base: place the Greek yoghurt, mascarpone, vanilla and icing sugar in the bowl → 5 sec / speed 3. Scrape, mix for another 1-2 sec if necessary.
    6. Gently fold in the whipped cream by hand with a spatula.
    7. Arrange in the verrines, add the cooled coulis and refrigerate for at least 1 hour.
Read it online: https://auxdelicesdecaroline.com/en/recipe/froop-maison-version-gourmande-methode-traditionnelle-thermomix/