Tuesday 9 February 2016

Fruity Yogurt Brulee Two Ways

The letter for this month's Alphabakes is Y, never an easy one - I've already managed to enter my Yule Log I made after Christmas that I hadn't blogged about until now. I also wanted to make something else, but with wedding planning (four months to go and counting!) I've been far too busy to bake.

So instead I decided to go for an easy dessert involving yogurt. I found a recipe in The Fairtrade Everyday Cookbook for a yogurt fruit brûlée - passion fruit on the bottom topped with Greek yogurt, which you mix with a little pomegranate juice, then top with brown sugar which you caramelise with a cook's blowtorch or under the grill.

I had some pomegranate to use up so didn't want to buy passion fruit as well - I'm terrible at buying fruit and not using it before it goes off. I did have the pomegranate juice as I had just been sent vouchers to buy some POM Wonderful pomegranate juice to review. It's made from 100% pomegranate (made from concentrate) - did you know that pomegranates are a good source of all of these?:

  • Vitamin C
  • Vitamin K
  • Fiber
  • Potassium
  • Folate
  • Copper

  • I mixed a dash of pomegranate juice with fat free Greek style yogurt and spooned it into a ramekin on top of some pomegranate seeds.

    I sprinkled a generous coating of brown sugar on the top but using my blowtorch didn't make the sugar caramelise, just burn in places- as you can see it was literally on fire at one point!

    Once I'd stopped and scraped off the burnt bits, and added some more pomegranate seeds on top, it did taste quite good, but I decided I needed to make this again using caster sugar, which I know does caramelise properly with a blowtorch.

    This time I cut up a ripe pear and placed pieces of it in the bottom of a ramekin and topped it with some flavoured yogurt - Onken's mango, papaya and passion fruit flavour.

    I sprinkled caster sugar on top and caramelised it - properly this time - with my cook's blowtorch. It tasted delicious and would be great as a dessert or even breakfast!

    I'm sharing my yogurt brûlée with Alphabakes, the challenge I co-host with Ros of The More Than Occasional Baker, as the letter this month is Y.

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