YOGHURT, TOMATO &

STRAWBERRY
 RECIPE BY

Follow the step by step instructions to recreate this incredible plated desert by internation-
ANTONIO BACHOUR
ally renowned pastry chef, Antonio Bachour. Honey yogurt, yogurt microwave sponge,
candied tomatoes, Greek yogurt cremeux and sorbet garnished with fresh strawberries,
freeze dried raspberries and micro herbs.

INTERMEDIATE
GREEK YOGURT SORBET

CANDIED TOMATOES

YOGURT MICROWAVE SPONGE


120 MINS
HONEY YOGURT

MAKES 12-15

GREEK YOGHURT CREMEUX

INGREDIENTS METHOD

Soak the gelatine in ice water until softened. In a medium sized

2.5 individual gold gelatine sheets 
saucepan, bring the cream and sugar to a boil. Squeeze the
224g (7.9oz) thickened cream 35% fat
excess water out of the softened gelatine and add to the boiling
112g (3.95oz) caster (superfine) sugar
cream, stirring to dissolve. Pour over the yoghurt. Mix until
378g (13.33oz) Greek yoghurt
combined then pour into containers, cover and refrigerate for a
few hours until set.

 SUBSTITUTE
2.5 individual gold gelatine sheets {for}
5g (0.18oz) gold gelatine sheets {for}
30g (1.06oz) gelatine solution

HONEY YOGHURT
METHOD
INGREDIENTS
Combine all the ingredients in a bowl and mix well. Keep refrig-
224g (7.9oz) Greek yoghurt
erated in an airtight container until ready to serve.
56g (1.98oz) honey
QS sea salt

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
YOGHURT MICROWAVE SPONGE

INGREDIENTS METHOD

Process all ingredients in a blender until smooth, scraping down

265g (9.35oz) egg whites
the sides of the bowl when needed. Pour into an iSi whipper
70g (2.47oz) Greek yoghurt
and charge with 2 N2O chargers. Spray the base of the paper
80g (2.82oz) almond flour/meal
cups with oil, shake the whipper vigorously and fill each cup
50g (1.76oz) plain (all purpose) flour
1/3 full. Cook for 40 seconds in a microwave and flip the cups
QS salt
upside down to keep in the steam.
3g (0.11oz) citric acid
60g (2.12oz) caster (superfine) sugar

EQUIPMENT

blender
iSi whipper

GREEK YOGHURT SORBET

METHOD
INGREDIENTS

Combine the sugar, glucose and stabiliser in a small bowl. Heat

403g (14.22oz) caster (superfine) sugar
the water to 40°C in a medium sized saucepan and add in the
90g (3.17oz) glucose powder
sugar mixture. Bring to a boil then cool over an ice bath. Once
6g (0.21oz) ice cream stabiliser
cold, combine with the yoghurt and place in the fridge overnight.
672g (23.7oz) water
Process in an ice cream machine.
500g (17.64oz) Greek yoghurt

EQUIPMENT

ice cream machine

CANDIED TOMATOES
METHOD
INGREDIENTS
Score an “X” on the bottom of the tomatoes, remove the stem
36 cherry tomatoes, firm and ripe
cores and submerge in boiling water for about 1
QS simple syrup
minute. Shock the tomatoes in an ice bath to stop them
overcooking. Once cool, peel the tomatoes and place in a con-
tainer filled with the cold simple syrup. Allow to stand for 1 day.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
INGREDIENTS
Remove the yoghurt sponge cake from the cups. Place a small
QS strawberries, sliced
quenelle of the yoghurt cremeux on the centre of the plate.
QS freeze dried raspberries
Place the honey salted yoghurt on top of the cremeux. Place a
QS micro herbs
few pieces of sponge cake, candied
tomatoes and strawberries around the yoghurt cremeux. Sprinkle
with freeze dried raspberries and garnish with micro herbs. Fin-
ish with a quenelle of yoghurt sorbet on top and sprinkle again
with freeze dried raspberries.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.