Yoghurt Desserts

  • These desserts are similar to my twaróg desserts
  • They are make with packet jellies with the addition of yoghurt.
  • The more yoghurt you add the softer the mixture will be.
  • The variations are endless depending on the jelly flavour.
  • Topping and sauces can also be varied.
  • Leave the mixture to set in a large bowl and then put scoops into individual serving dishes.

Lemon Version

Ingredients

  • 1 packet of lemon jelly
  • 250 – 400ml of yoghurt
  • Juice and grated rind of 1 lemon
  • *
  • Toppings
  • Bottled blackcurrants – drained
  • *
  • Juice from the bottled blackcurrants
  • 1 – 2 tablespoons of potato or corn flour

Method

  • Make up 500ml of lemon jelly as per the packet instructions.
  • Add the lemon juice and the rind.
  • Leave to cool.
  • Whisk in the yoghurt and mix till all is blended in.
  • Leave to set in the fridge.
  • Place scoops into individual glasses.
  • *
  • Make a sauce with the blackcurrant juice and the potato or corn flour.
  • Mixed in and then heat, stirring till it thickens.

Blackcurrant version

Ingredients

  • 1 packet of blackcurrant jelly
  • 250 – 400ml of yoghurt
  • *
  • Toppings
  • Chopped tinned peaches
  • Sauce made from raspberry jam and water

Method

  • Make up 500ml of blackcurrant jelly as per the packet instructions.
  • Leave to cool.
  • Whisk in the yoghurt and mix till all is blended in.
  • Leave to set in the fridge.
  • Place scoops into individual glasses.
  • Add chopped peaches.
  • Heat around 80g of raspberry jam with some water to make a thick sauce.
  • Leave to cool.
  • Pour over the peaches.

Torcik – with Bottled Blackcurrants

This torcik is a variation on two that I made previously with different fruits and bases.

When making a torcik you need time to let one layer set before starting on the next.

This torcik is composed of 3 layers

  1. Sponge cake base
  2. Sweet curd cheese with lemon jelly
  3. Drained bottled blackberries in blackcurrant jelly
  • For the base I used a kefir sponge cake which I cut into thin slices.
  • I adjusted the ingredients in the lemon/cheese mixture from previous ones and did not use egg whites.
  • I used real fruit juice Polish jellies and bottled blackcurrants.

 

 

Ingredients

  • 500g twaróg or yoghurt cheese (you could use full fat cream cheese)
  • 200g icing sugar
  • 100g butter
  • 4 yolks
  • 1 packet of lemon jelly
  • 1 packet of  blackcurrant jelly
  • *
  • Thin slices of sponge cake – I used my kefir sponge cake
  • *
  • Blackcurrants drained from a jar of bottled blackcurrants (keep the juice)

Method

  • Use a 25cm diameter loose bottomed or spring-form tin.
  • Lightly rub the base and sides with some butter.
  • Using thin slices of sponge cake make a layer on the base of the tin.
  • *
  • Dissolve the lemon jelly in 150ml of boiling water and leave to cool.
  • The tricky bit is having the jelly at the right temperature to use.
  • *
  • Cream together the butter and icing sugar.
  • Add the egg yolks, one by one, alternating with the twaróg.
  • Mix thoroughly.
  • Gently mix in the cool jelly.
  • Pour the mixture over the sponge base.
  • Level the top.
  • Leave to set – best in the fridge – for at least 3 hours.
  • *
  • Mix up the blackcurrant jelly as per the instructions with 500ml of boiling water.
  • Leave the jelly to cool.
  • *
  • Arrange the drained blackcurrants over the lemon layer.
  • Gently put the blackcurrant jelly over the blackcurrants – use one spoon to pour this over the back of a second spoon.
  • Leave it to set again in the fridge – can take several hours.
  • Take great care when removing the torcik out of the tin.

Coffee set & plates – Counterpoint by Royal Doulton  from 1973 – 1987.

Note

  • Next time I would pour several tablespoons of the juice over the sponge base.
  • Here I put a little of the the juice on the serving plate and let it soak in before serving.