INGREDIENTS
For the phyllo
- 6 sheets of phyllo pastry
- 150 gr sugar
- 200 gr butter
For the yoghurt cream
- 5 egg yolks
- 90 gr sugar
- 45 gr corn starch
- 450 ml milk
- 2 vanilla beans
- 3 gelatine sheets, softened in cold water
- 150 gr Greek yoghurt
- 300 ml heavy cream (35%)
- zest of 1 lemon
PREPARATION
The phyllo
Roll out a sheet of phyllo on parchment paper or on a lean surface. Brush it with butter and spray it with sugar. Repeat the process for 2 more phyllo sheets, placing one on top of the other. Cut in squares of 5x5cm, cover with parchment paper and bake at 1800C for approximately 12 minutes.
The yoghurt cream
Add the milk and the vanilla beans in a pot and bring to boil. In a basin, mix the sugar, the egg yolks and the corn starch, then pour in the hot milk. Return the mixture into the pot and cook, stirring vigorously, until it boils and thickens. Remove from heat and add the gelatine sheets. Put the mixture in another pot so as to cool off. Cover it and place it in the fridge. In a mixer, beat the heavy cream with the yoghurt until it forms a soft peak. When the temperature of the mixture is below 30°C, add the heavy cream-yoghurt mix. Store in the fridge.
TO SERVE
Place the yoghurt cream in a bowl or a plate of your choice, and garnish the top with broken caramelized sheets inserted horizontally. Sprinkle with two teaspoons of grape spoon sweet.
GRAPE SPOON SWEET
INGREDIENTS
Quantity: 400 gr – 500 gr
- 1 kg seedless grapes
- 300 gr sugar (as per desired sweetness)
- 100 gr glucose
- juice of 1 lemon
- apple geranium or vanilla extract
PREPARATION
Heat the grapes with the sugar and the glucose in a pot, and slowly bring to a boil. Skim off foam. When the mixture starts to shine and the syrup thickens, remove from heat and add the lemon juice.
TIP
Make sure that the spoon sweet has completely cooled before storing it. Use sterilized jars and place in the fridge.
