Yoghurt Pudding with Apricot Sauce
A light and creamy dessert made with real gelatin and natural yoghurt, topped with a tangy apricot sauce for the perfect balance of sweet and tart.
Recipe from GMAP Japanese Member, Jellice.
Ingredients (serves 4):
Yogurt Pudding
- Gelatin powder – 2 sachets (10g)
- Water – 4 tablespoons (60 ml)
- Milk – 125 ml (½ cup + 1½ tablespoons)
- Caster sugar – 6 tablespoons (60g)
- Fresh cream – 100 ml (½ cup)
- Plain yoghurt – 260g
Apricot Sauce
- Canned apricot halves – 4 pieces
- Apricot syrup (from can) – a small amount
Preparation
- Bloom the gelatin: Sprinkle the gelatin powder over 4 tablespoons of water. Let it soften.
- Heat the milk to about 60°C in a saucepan. Add the bloomed gelatin and caster sugar, stirring until completely dissolved.
- Cool down: Place the saucepan in a bowl of ice water to quickly chill the mixture until just slightly thickened.
- Add dairy: Stir in the cream, then gently mix in the yoghurt until smooth and well combined.
- Set the pudding: Pour into individual moulds or glasses. Chill in the fridge until fully set.
- Make the sauce: Blend apricot pieces with a splash of syrup until smooth.
- To serve: Unmold the pudding and top with the apricot sauce. Garnish with extra apricot slices if desired.