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By Nick Claxton-Webb, also posted in News on 28/05/20
Baked yogurt has a great taste and texture and compliments many other ingredients. Gluten and egg free and very simple to make and it has an almost mousse-like texture almost like a baked cheesecake. Pair with the Adnams Greek Dessert Wine, it's sweetness is the perfect accompaniment to the lovely ripe fruits in this dessert.
290g full fat Greek yogurt
230g double cream
230g condensed milk
1 vanilla pod, scraped
Pre heat the oven to 150⁰C or 130⁰C for a fan assisted oven. Mix all the ingredients together and pass through a sieve into jug. Split the mixture between four glass yogurt pots or any other suitable serving dish. Cover the top of each pot with cling film. Place the pots into an oven dish and top the dish up with hot water to make a bain-marie. Bake for 15 minutes. Remove the pots from the bain-marie and allow to cool. Place the pots in the refrigerator. This can be done the day before you plan to use them
2 figs, cut into quarters lengthways
1 sprig of fresh rosemary
A good drizzle of honey
Lay the figs on top of the rosemary, cut sides up, in a small frying pan. Drizzle the honey over the top and cook under a hot grill for 2-3 minutes. Baste the figs with the honey half way through. Once the figs start to soften pull them from under the grill and allow to cool in the pan. The juices from the figs will run into the honey. We will drizzle this rosemary scented honey on top of the finished dish.
1 ripe nectarine, sliced into 12
1 ripe plum sliced into 12
3 strawberries, hulled and quartered
6 raspberries, pulled in half
3 Biscoff biscuits, crushed
Carefully remove the cling film from the pots and wipe them clean. There will be a little condensation on the inside of the jar.
Layer up the fruit and berries on top of the yogurt. Finish with the figs and the honey. Sprinkle a little of the Biscoff crumbs for bit of gingery texture.
For an autumnal treat it is also delicious with a pear and apple compote and streusel topping.