Sweets and Pastries

Peach Yoghurt Pudding with Panna Cotta

My boys were longingly eyeing these treats as I was taking pictures of them, ready to snatch them away and dig in to them as soon as I was finished. Only after a couple of bites indeed they looked up at me, smiles wide and beaming, asking me to make another batch again tomorrow. I couldn’t say no to those satisfied faces!

Ingredients (Yields 4)

Ingredients (Panna Cotta)

  • 190g milk
  • 190g whipping cream
  • 40g sugar
  • 7g gelatine
  • 2g vanilla

Ingredients (Peach Yoghurt Pudding)

  • 370g peach yoghurt drink
  • 130g pureed peach (canned)
  • 11g gelatine

Others

  • 50g cream (whipped up)
  • Berries

Method (Panna Cotta)

  • Prepare 4 short whisky glass tilted either on a ramekin or muffin tray. See picture below.
  • Pour the milk into the milk pan.
  • Sprinkle the gelatine on the surface of the milk and let it sit for 3-5 minutes
  • Warm the milk at low heat to dissolve the gelatine while whisking continuously. Note not to boil the mixture.
  • Add in the sugar followed by the cream
  • Continue to whisk until all sugar are melted. Turn off the heat.
  • Let it cool down for about 15-20 minutes stirring every now and then to prevent the surface from setting.
  • Scoop up the mixture into the glass and let it sit for about 15 minutes before putting it into chiller. This is to allow the mixture to set a little bit so it won’t be shaking so much while moving it into the chiller. Shaking it would result on a yoghurt ring around your glass which would not look neat. Let it completely set in the chiller for 3-4 hours.

Method ( Peach Yoghurt Pudding)

  • Pour the yoghurt drink into a milk pan
  • Sprinkle the gelatine onto the surface of the yoghurt drink and let it for 3-5 minutes.
  • Warm up the drink at low heat and whisk the mixture until all gelatine has been dissolved. Add the puree and whisk until well combined. Turn off the heat and let it completely cooled down before scooping the mixture into your glass or else it will melt your set panna cotta and merge with your yoghurt. Note: Remove the ramekin or muffin tray and let your glass stand upright before scooping the pudding mixture in.
  • Put it back into the chiller, and let it set for at least 4 hours or overnight.
  • Topped with whipped cream and berries before serving.

Note: It is necessary to remove the froth or bubbles that you see on the surface for better texture.

Lemon Yoghurt Cheese Tart

I made these tart for our 20th wedding anniversary. I initially did not intend to blog it when I was making it so my pictures were limited. I was worried about my left eye which will be needing a minor surgery the next day. It is an outpatient procedure with local anaesthesia but still I was scared. I have posted the picture at social media and got some request to share the recipe. So in order to be able to share to people I have promised to, I made it again today to take photos of the steps I have missed previously. This recipe yields 10 tarts.

Ingredients (crust)

  • 190g all purpose flour
  • 40g almond flour
  • 80g white sugar
  • 30g well beaten egg
  • 150g cold butter (cube)
  • 1 well beaten egg white for brushing

Method

  • Prepare 10 tart ring case (8 cm in diameter, 2 cm in height), set aside
  • Sieve all purpose flour, almond flour and sugar together and whisk it all together
  • Add the butter into the flour
  • Wear plastic glove, and use the tip of your finger to rub the butter on to the flour. The texture should look like sand, coarse and crumbly. The method is similar to how you make streusels.
  • Add in the egg, then knead until a dough is form. Lay the dough on plastic wrap, flatten it out and chill for at least two hours.
  • Preheat the oven at 180 degree celsius. Lay the baking tray with wax paper or baking sheet. Set aside.
  • On a lightly floured work surface, roll out the dough for about 3mm thick. lightly flour the surface of the dough as well to prevent it from sticking to the rolling pin. Note: You have to work as quickly as possible and avoid touching the dough as much as as you can.
  • Use the tart ring to cut the dough as shown on the picture below. Lift it with a scraper and transfer it to the baking tray. Cut as closely as possible. Cut 10 strips of dough with width slightly higher than the tart ring, this will be place inside the tart case as shown on the picture below. Gently press the bottom corner so that the side and base dough will bind together. Trim off the edges with a knife. Poke holes on the base of the dough. Do the same with rest of the tart. Rest the dough for 15-20 minute. (leaving it at room temperature is fine) . The resting will help prevent shrinkage
  • Bake for 15-16 minutes. Brush the inside of the tart with egg white, bake it for another 2 minutes. Remove from the oven and let it cool down. Gently remove the tart ring.

Ingredients (Filling)

  • 200g cream cheese (cube)
  • 110g Vanilla Yoghurt ( yoplait brand)
  • 80g sugar
  • 1 tsp vanilla
  • 100g lemon juice
  • 110g well beaten egg

Method

  • Add the cream cheese, yoghurt, vanilla and sugar in a sauce pan. Use medium heat to melt all the ingredients together. Whisk every now and then. The melting will take some time. Let it cool down to room temperature.
  • Add in the egg into the cooled down mixture. Whisk until well combine.
  • Sieve the mixture (2x) to ensure a smooth texture
  • Preheat the oven at 160 degree celsius
  • Pour the lemon yoghurt cheese mixture into the tart case. Fill it up to the rim.
  • Bake for 10 mins. The centre will be slightly jiggly.
  • Remove from the oven and let it cool down before piping the meringue

Note : overbaked or too hot oven will result to a wrinkly top or shrinkage after baking.

Ingredients (Meringue )

  • 188g Meringue powder (I used Phoon huat brand)
  • 60g water

Method

  • Ensure that the bowl, spatula and beater that you will use is grease free.
  • Add the meringue powder in your mixing bowl, followed by the water.
  • Use a spatula and mix until well combined
  • Use a mixer, mix at high speed until a stiff peak is formed.
  • Transfer the meringue into a piping bag with piping tip 104 or any other tip that you desired. pipe it on top of the tart.
  • Use a blow torch and torch the tip as shown on picture below.

The tarts are best eaten within the day. =)