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Greek yogurt honey creams
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½ tsp sunflower oil
¾ tsp agar agar
150ml double cream
70g clear honey, plus extra for drizzling
500g natural strained Greek yogurt
2 tsp lemon juice
1 tsp vanilla bean paste (optional)
4 ripe peaches, stoned and cut into wedges
1. Use the oil to lightly coat the insides of 4 x 8.5cm (175ml) pudding moulds or small cups. Put the agar agar in a medium saucepan with 75ml water; stir to dissolve. Add 50ml double cream, the honey and a small pinch of salt. Still stirring, slowly bring to the boil and simmer for 1-2 minutes. Gradually whisk in the remaining cream (it’s important to do this slowly; adding the cold cream in one go could cause the agar agar mixture to turn grainy).
2. Remove the pan from the heat and gradually whisk in the yogurt, a spoonful at a time, until the mixture is smooth and combined. Whisk in the lemon juice and vanilla (if using), then quickly divide between the moulds or cups.
3. Chill for at least 3 hours or overnight, until the mixture is just set. Run a knife around the edges to carefully turn out onto serving plates. Drizzle with extra honey and serve with the peach wedges. Scatter over walnuts (recipe below), if liked.
Takes 20 minutes. Preheat the oven to 190ºC, gas mark 5. Line a small baking tray with parchment. Put 60g walnut halves, 15g unsalted butter, ¼ tsp salt and 25g clear honey in a small pan; melt over a low heat. Once melted, shake the pan for 3 minutes, until it begins to thicken, coating the nuts. Tip onto the baking tray; bake for 8-9 minutes, stirring halfway, until golden and glazed. Cool, then serve whole or crushed. Keep in an airtight container for up to 3 days.
Typical values per serving:
Per serving (not including walnuts)
This recipe was first published in June 2021.