Baked vanilla yoghurt, Rhubarb, polenta shortbread

February 26, 2017

 

Great as quick tasty dessert or perfect to have as a yoghurt in the morning this baked yoghurt only takes 20 minutes to make. 

 

 

 

 

 

 

 

 

Baked yoghurt (makes 4 small yoghurts)

 

125g crème fraiche

125g sour cream

25g cream

3 tbsp honey

25g caster sugar

1 vanilla pod

 

Method:

 

. In a bowl mix all the ingredients together then place in your ramekins or bowls

. Pre-heat an oven to 90 degrees

. Cling film tightly each yoghurt and bake at 90 degrees for 15-20 minutes

. Remove from oven and chill with the cling film on, pierce a few holes in the cling film to avoid condensation forming

. The yoghurts are ready to eat as soon as chilled and are perfect for breakfast

 

Shortbread:

 

125g unsalted butter

65g caster sugar (plus extra)  

125g plain flour  

65g of polenta or semolina 

 

Method:

.Preheat oven, 150 degrees C. Cream the butter and sugar until light and fluffy. Add the plain flour and polenta

.Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork. Bake for 40-50 minutes. Sprinkle with sugar. Cut into squares/slices whilst still hot and allow to cool.

 

 

Rhubarb compote

 

2 sticks rhubarb

50g caster sugar

1 star anise

 

Method

. In a pan add the chopped rhubarb

. Cook for 2 minutes on a medium heat

. Then add the sugar and star anise and cook for 10 minutes until the rhubarb is cooked and tender

. Cool in container in fridge

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