Yoghurt is trending this season with several upmarket yoghurt brands opening shop in the city. Phorum Dalal went around town asking chefs to whip up yoghurt-based desserts that are easy to conjure at home
Their cuisines maybe vastly different, but the one item that unites a Gujarati, Hyderabadi, Malayali and Bengali is the humble yoghurt. It gives us the daily dose of good bacteria, is used to cook savoury curries, cooling drinks and of course, mouth watering desserts.
In fact yoghurt can be an excellent option to make healthy desserts, says Chef Jolly aka Surjan Singh. “When you whisk the yogurt with 25 to 30 per cent of water and then simmer it to break the milk solids, the dahi won’t curdle,” says Jolly, who will be seen as one of the judges in the next season of Junior Masterchef India.
“Kashmiris make a beautiful yoghurt-based curry called Gustaba, usually containing minced mutton with a dash of spices. I hate adding besan or maida (flour) to bind the yoghurt. That’s cheating,” smiles Jolly, adding that yoghurt offers a vast variety of options to make Indian as well as Western desserts.
“Bengalis make Mishti Doi, Mexicans make Flan, and Europeans make cheesecake,” says Jolly, who has created a Western version of the mishti doi, called Baked Yoghurt with Blueberries, which makes for a healthy breakfast option too.
“Yoghurt-based desserts are really simple, and don’t take much time to make, which make it a great option for party menus and impromptu servings. While baking yoghurt, ensure you bake it in a water bath. Fill a tray with water, so it doesn’t get direct induction to heat,” says Jolly.
Coconut yoghurt mousse cake
Ingredients
>>u00a0u00a060ml milk
>>u00a0u00a040ml coconut milk
>>u00a0u00a0100g custard sugar
>>u00a0u00a0200g yoghurt
>>u00a0u00a0100g coconut powder
>>u00a0u00a0300g whipped cream
>>u00a0u00a015g honey
>>u00a0u00a010g gelatin
>>u00a0u00a0160g chocolate
>>u00a0u00a0Coconut shell mould to serve
>>u00a0u00a020g mixed berry filling
Recipe by Executive Chef Ajay Devali of House of Asia, Andheri East. Pic/Kiran Bhalerao
Method
>>u00a0u00a0Soak the gelatin in ice water and set aside.
>>u00a0u00a0Place the chopped chocolate in a heat-proof bowl then place it over a pot of simmering water, stirring constantly until it completely melts. Then pour melted chocolate in the coconut shell mold and keep inside the freezer to set.
>>u00a0u00a0In another pot, bring the milk and coconut milk together to a boil.
>>u00a0u00a0On the other side mix honey, sugar and coconut powder in yogurt.
>>u00a0u00a0Add milk that is boiled with coconut milk
>>u00a0u00a0In the same mixture add whipped cream along with melted gelatin.
>>u00a0u00a0Pour this mixture into the chocolate shell and refrigerate.
>>u00a0u00a0Pour the mixed berry filling into the coconut shell and decorate the plate as shown in the picture
Blueberry baked yoghurt
Ingredients
>>u00a0u00a0400g hung curd
>>u00a0u00a0400g condensed milk
>>u00a0u00a0500 ml cooking cream
>>u00a0u00a0100g blueberries
Recipe by Chef Jolly, who is one of the judges on the latest season of Junior Masterchef India
Method
>>u00a0u00a0Combine all the ingredients and bake at 160 deg C in water bath for 10-12 minutes and cool
>>u00a0u00a0Serve chilled
Peach and apricot yoghurt
Ingredients
>>u00a0u00a0100ml peach crush
>>u00a0u00a0100ml apricot crush
>>u00a0u00a0100g curd
>>u00a0u00a010 cubes of crushed ice
Recipe by Chef Eric Lobo of Veda, Lower Parel. Pic/Kiran Bhaleraoa
Method
>>u00a0u00a0Add peach and apricot crushes, curd and ice in a mixer
>>u00a0u00a0Blend till it forms frozen mix scoop in a cup and garnish with dry apricot and fresh pomegranate seeds (optional)
Cherry yoghurt Tart
Ingredients
>>u00a0u00a0150g hung curd
>>u00a0u00a01 egg
>>u00a0u00a0200g condensed milk
>>u00a0u00a0250ml cooking cream
>>u00a0u00a0Cherries, to taste
>>u00a0u00a060 per cent baked sweet tart shell
Recipe by Pastry Chef Santosh Rawat of Renaissance Mumbai Convention Centre Hotel, Powai. Pic/Sayed Sameer Abedi
Method
>>u00a0u00a0Preset the oven to 160 degree Celsius
>>u00a0u00a0Slightly whisk the egg, combine all the ingredients together except cherries filling
>>u00a0u00a0Place the pre-baked tart shell on the baking tray
>>u00a0u00a0Fold the yoghurt mix into the tart shell, sprinkle with good amount of cherry compote
>>u00a0u00a0Bake in the preset oven for 10 mins.
>> Chill and serve with cooking cream
Did you know?
Buffalo milk contains more fats and solids, while cow’s milk is a better choice while making yoghurt or paneer, as it is smoother and is less fatty.u00a0
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