Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Yoghurt and strawberry slices home made

This is a blog on making yoghurt and strawberry slices home made. These slices are great as a small bit or canape in a party or as a dessert home. The yogurt chantilly gives a light feeling/ taste to the slice. It is then a sandwich with a biscuit base and also a strawberry jelly on top. The biscuit is soaked in a Maraschino a cherry liqueur that gives a moist and more in-depth taste. I have used wheat starch instead of rice starch in the original recipe. But do use rice flour if it suits you as it will make the recipe gluten-free. this is a great recipe to make in the summer when strawberries are available in abundance but feel free to make these slices at any time of the year.

yoghurt and strawberry  slices

The components of the yoghurt and strawberry slices are made separately then put together. this is my first attempt at making it. At first, I didn’t let it set long enough but leave it overnight in the fridge. The slices start to take shape. Try to make the biscuit base evenly as I didn’t quite do it this first time there were some uneven slices as a result. This recipe is adapted from Monterisino a celebrity chef in Italy and also many other strawberry yogurt slices recipes. This recipe makes a 20 cm cake tin with 4 cm in height.

Yoghurt and strawberry slices recipe

EQUIPMENT

  • Oven
  • Fridge
  • electric whisk
  • flat baking tray for the baking biscuit base with greaseproof baking paper
  • a springform cake tin 20 cm
  • Acetate to hold the layers together.

INGREDIENTS  

Yoghurt Chantilly

  • 250 grams full fat yoghurt
  • 50 grams granulated sugar
  • 250 grams single cream
  • 6 grams gelatin sheet

Strawberry Jelly topping

  • 250 grams strawberry puree
  • 90 grams granulated sugar
  • 6 grams gelatin sheets
  • 1 tsp lemon juice

Maraschino syrup

  • 70 mls water
  • 2 tbsp sugar
  • 1 tbsp Maraschino liquer

For decoration

  • Classic rice biscuit
  • edible gold sheets
  • neutral gelatin

Classic biscuit base

  • 60 grams egg yolks
  • 60 grams wheat or rice flour
  • 15 grams rice or tapioca or wheat starch
  • 90 grams egg whites
  • 70 grams granulated sugar

INSTRUCTIONS 

Make the classic biscuit base

  • Mix the egg white and sugar in bain-marie about 40 degrees Celcius till it resembles a meringue. Then add the egg yolks while beating slowly. then slowly add the flours. Spread it out evenly to fit two bases of the springform cake base on a greaseproof paper-lined baking tray. Then bake at a high temperature at 240 degrees Celcius for 4-5 minutes till it starts to becomes slightly brown. Leave aside to cool down

Yoghurt Chantilly

  • To make the yoghurt chantilly first soak the gelatin in water to soften it. In a pan using a small amount of yoghurt add the gelatin and sugar till dissolved. Take the pan off the heat then add the rest of the yoghurt and semi whipped single cream. Let it set in the fridge for about 20 minutes before using it.

Strawberry Jelly

  • Add the ingredients except for the lemon juice in a pan. Once it is dissolved, take the pan off the heat and add the lemon juice. Let it cool and harden slightly in the fridge.

Making the Maraschino syrup

  • To make add the ingredients in a pan. Once dissolved take it off the heat.

Assemble the slices

  • Line the tin with acetate if using. Soak the baked cool biscuit in Maraschino syrup then cut it to size the biscuit base. divide the yoghurt chantilly into two add half of it on top of the biscuit base. Then add the biscuit then add another rest of yoghurt chantilly. Let it the slices set for a few minutes and even out any slope or unevenness. Then finally add the strawberry jelly. Let the slices set overnight then slice it into small square slices. Serve cool.

Thank you for dropping by do have a look at my other small bite recipes like a chocolate brownie and chocolate mousse homemade recipe.

strawberry and yoghurt slices

Yoghurt and strawberry slices

Kar-Ling
this is smallbit recipe great to serve in parties as canape or as a dessert
Prep Time 30 mins
Cook Time 16 mins
Setting time 1 d
Course canape, Dessert, small bites
Cuisine Modern European

Equipment

  • Oven
  • Fridge
  • electric whisk
  • flat baking tray for the baking biscuit base with greaseproof baking paper
  • a springform cake tin 20 cm
  • Acetate to hold the layers together.

Ingredients
  

Yoghurt Chantilly

  • 250 grams full fat yoghurt
  • 50 grams granulated sugar
  • 250 grams single cream
  • 6 grams gelatin sheet

Strawberry Jelly topping

  • 250 grams strawberry puree
  • 90 grams granulated sugar
  • 6 grams gelatin sheets
  • 1 tsp lemon juice

Maraschino syrup

  • 70 mls water
  • 2 tbsp sugar
  • 1 tbsp Maraschino liquer

For decoration

  • Classic rice biscuit
  • edible gold sheets
  • neutral gelatin

Classic biscuit base

  • 60 grams egg yolks
  • 60 grams wheat or rice flour
  • 15 grams rice or tapioca or wheat starch
  • 90 grams egg whites
  • 70 grams granulated sugar

Instructions
 

Make the classic biscuit base

  • Mix the egg white and sugar in bain-marie about 40 degrees Celcius till it resembles a meringue. Then add the egg yolks while beating slowly. then slowly add the flours. Spread it out evenly to fit two bases of the springform cake base on a greaseproof paper-lined baking tray. Then bake at a high temperature at 240 degrees Celcius for 4-5 minutes till it starts to becomes slightly brown. Leave aside to cool down

Yoghurt Chantilly

  • To make the yoghurt chantilly first soak the gelatin in water to soften it. In a pan using a small amount of yoghurt add the gelatin and sugar till dissolved. Take the pan off the heat then add the rest of the yoghurt and semi whipped single cream. Let it set in the fridge for about 20 minutes before using it.

Strawberry Jelly

  • Add the ingredients except for the lemon juice in a pan. Once it is dissolved, take the pan off the heat and add the lemon juice. Let it cool and harden slightly in the fridge.

Making the Maraschino syrup

  • To make add the ingredients in a pan. Once dissolved take it off the heat.

Assemble the slices

  • Line the tin with acetate if using. Soak the baked cool biscuit in Maraschino syrup then cut it to size the biscuit base. divide the yoghurt chantilly into two add half of it on top of the biscuit base. Then add the biscuit then add another rest of yoghurt chantilly. Then let it the slices set for a few minutes and even out any slope or unevenness. Then finally add the strawberry jelly. Let the slices set overnight then slice it into small square slices. Serve cool.
Keyword petit four, strawberry, yoghurt


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