yoghurt Archives

Easy lemon mousse

5 minutes, plus setting time

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Turkey-and-gammon roast with summer greens

1½ hours

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Granola dessert with raspberry compote

7 minutes

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Spicy chicken and pepper tacos

15 minutes

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Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Potato tikki with almond-coriander chutney

20 minutes

Sausage recipes

Chicken-sausage tagine

20 minutes

Coconut-and-mango “fried egg” with biscotti soldiers

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10 Minutes

Ingredients

1/2 cup coconut milk
5 T milk
1 t agar-agar
4 1/2 T sugar
5 T plain yoghurt
1 1/4 cups mango, blended
1/2 t calcium lactate (from the Polyscience kit)
1 3/4 cups water
1 sachet sodium chloride

For the biscotti

250 g plain flour
250 g caster sugar
1/2 t baking powder
250 g walnuts, chopped
1 lemon, zested
3 small free-range eggs

Method

Bring the coconut milk, milk, agar-agar and 2½ T sugar to a slow simmer, stirring continuously. Simmer for 5 minutes, then remove from the heat. Allow to cool slightly, then mix in the yoghurt.

Blend the mango, remaining sugar and calcium lactate. Mix the water and sodium chloride and rest for 15 minutes. Carefully spoon the mango mix into the waterand- sodium bath and leave for 3 minutes. Remove the spheres using a slotted spoon.

Divide the coconut mixture between 6 plates, pouring it into the shape of a fried egg white. Place a mango sphere in the centre of each “egg white”, so that it looks like a fried egg. Serve with the biscotti.

To make the biscotti, preheat the oven to 180°C.

Mix all the dry ingredients, then add half the eggs. Mix, then add the remaining eggs, making sure the mixture isn’t too wet. (Add more flour if necessary.)

Divide the mixture in half and roll out into sausages. Flatten and bake for 20 to 30 minutes, or until golden and crisp. Allow to cool slightly, then slice thinly.

Turn off the oven, put the biscotti back into it and dry out overnight.

Cook's note: Blend 100 g raspberries with 1 T icing sugar to make a “tomato sauce” and use to garnish.

TASTE'S take

Chef Luke Dale-Roberts of The Test Kitchen created this recipe using his best molecular gastronomy skills.

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Coconut-and-mango “fried egg” with biscotti soldiers

Coconut-and-mango “fried egg” with biscotti soldiers

Ingredients

Method