Yogurt Cream, Strawberry Jam, and Cocoa Sablé Biscuit Cups
Category: Desserts
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Greek yogurt | 250g |
| Strawberry jam | 200g |
| Vanilla bean | 1 |
| Egg yolks | 2 |
| Sugar | 60g |
| All-purpose flour | 60g |
| Unsweetened cocoa powder | 25g |
| Baking powder | 3g |
| Butter | 10g |
| Fine salt | 1 pinch |
| Fresh mint (for garnish) | q.b. |
Instructions:
To create these delightful yogurt cream, strawberry jam, and cocoa sablé biscuit cups, start with preparing the cocoa sablé biscuits. Begin by placing the two egg yolks into a large mixing bowl. Add the sugar and a pinch of salt to the yolks. Use an electric whisk to beat the mixture until it becomes light and fluffy.
In a separate bowl, combine the all-purpose flour and unsweetened cocoa powder. Gradually add the dry ingredients to the egg mixture while continuing to whisk. Once the mixture starts to come together, switch to kneading by hand to form a smooth, compact dough.
Shape the dough into a flat disc, cover it, and chill in the refrigerator for about 30 minutes to firm up. Once chilled, roll the dough out onto a floured surface using a rolling pin. Cut out small circles or desired shapes to form the biscuits.
Preheat your oven to 350°F (180°C). Place the cut-out dough pieces onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the biscuits are firm and lightly crisp. Allow them to cool completely on a wire rack.
Next, prepare the yogurt cream. Split the vanilla bean lengthwise and scrape out the seeds. In a large bowl, combine the Greek yogurt and vanilla seeds, mixing well with a spatula to ensure the seeds are evenly distributed throughout the yogurt.
Transfer the yogurt mixture to the refrigerator to chill and set for at least an hour. The cream should firm up and be ready for layering.
Once the yogurt cream is chilled, it’s time to assemble the dessert. For each serving, take a small 80ml serving glass or cup. Spoon a layer of the yogurt cream into each cup. Then, crumble a few pieces of the cocoa sablé biscuits on top of the yogurt cream. Using a piping bag fitted with a small opening (without a nozzle), pipe the strawberry jam in a zigzag pattern over the biscuit layer.
Repeat the layers, starting with another spoonful of yogurt cream, followed by more biscuit crumbs and another layer of strawberry jam. Finish the dessert with a decorative zigzag pattern of strawberry jam, a few more crumbled biscuit pieces, and a sprig of fresh mint for a touch of color.
To complete the presentation, serve each cup with a small spoon-shaped cocoa sablé biscuit on the side.
Serve these delightful cups chilled and enjoy the layered textures of creamy yogurt, sweet strawberry jam, and rich cocoa sablé biscuits, perfect for a light yet satisfying dessert.
