Strawberry Yoghurt Cream

Name: Strawberry Yoghurt Cream
Ingredients: 50 g strawberry puree (i use ponthier); 5 ml strained lemon juice; 35 ml strained orange juice; 150 g goat’s curd (such as woodside cheese wrights, udder delight or holy goat); 4 g gelatine leaves, softened and squeezed; 45 g caster sugar; 4 blood oranges, peeled and segmented; 150 g creme fraiche; 112 g natural sheep’s milk yoghurt (i use meredith dairy)

Preparation info

Difficulty
Easy

Appears in

Dessert Divas

By Christine Manfield

Published 2014

About

Ingredients

35 ml strained orange juice
5 ml strained lemon juice
45

Dessert
Spring

Method

Heat the orange and lemon juice and caster sugar in a small heavy-based saucepan over medium heat, stirring until the sugar has dissolved. Add the softened gelatine and stir until dissolved. Remove from the heat, then strain through a fine-mesh sieve into a heatproof bowl and leave until completely cool but not set.
Whisk the goat’s curd and creme fraiche until co