Yoghurt Cream

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 1 oz 1.5 cm ( inch) diameter PVC piping
  • 1 sheet acetate
  • 2 sheets gelatine, titanium strength
  • 200 ml (7 fl oz) milk
  • 150 ml (5 fl oz) pouring (single) cream
  • 110 g ( oz/½ cup) caster (superfine) sugar
  • finely grated zest of ½ lemon
  • 250 g (9 oz/1 cup) Greek yoghurt


Cut the PVC piping into six 10 cm (4 inch) long pieces. Cut the acetate into six 12 × 5 cm (4½ × 2 inch) rectangles. Roll each piece widthways, then place each roll inside a piece of PVC pipe. Make sure one end of the acetate sits flush with the pipe and the other end protrudes. Place plastic wrap over the flush end and secure with tape. Stand, covered-end down, on a tray.

Soak the gelatine in water for 5 minutes or until softened. Heat the milk, cream, sugar and zest in a saucepan over low heat, stirring until the sugar is dissolved. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Remove from the heat and gradually whisk in the yoghurt. Pass through a fine sieve. Pour into the moulds and refrigerate for 3 hours or until set.

These can be made 1 day in advance and stored in the moulds in an airtight container in the fridge.