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Yogurt lemon mousse with strawberry za’atar tuiles

Prep:

Cook:

Serves:

Photo: David Mendes
Photo: David Mendes

    Make the strawberries the day before to infuse.

    Preparation: 20 mins
    Cooking: 30 mins, plus chilling
    Serves: 4-6

    Ingredients
    235g cold plain yogurt
    120g caster sugar
    Seeds scraped from ¼ vanilla pod
    1 tsp powdered kosher gelatine
    100g cold milk
    3 egg whites
    1 tsp lemon zest
    1 tsp lemon juice
    For the strawberries:
    200g caster sugar
    200ml red wine
    10 strawberries, quartered
    For the tuiles biscuits:
    50g plain flour
    120g caster sugar
    50ml red wine
    55g butter
    1 tbs ground za’atar spice

    Method

    Soak the gelatine in the milk for 20 minutes.

    Mix the yogurt, lemon juice and zest and vanilla.

    Place the egg whites and sugar in a bowl and lower bowl into simmering water. Whisk until the sugar has dissolved. Remove bowl from water and whisk egg whites to a stiff peak meringue.

    Gently melt the spongey gelatine until the crystals have melted. Mix a third of the yogurt into the gelatine and stir into the yogurt mixture.

    Fold the meringue into the yogurt a third at a time. Disperse any lumps of egg white gently with a hand whisk.

    Pour into wine glasses or ramekins, and freeze for two hours to set. Store in fridge. Take out 10 minutes before serving.

    For the strawberries:

    Bring the sugar and 200 ml water to the boil, add the wine and cook for 5 minutes on a low heat to reduce.

    Add the strawberries and return to a boil. Take off the heat. Once cooled, infused the strawberries overnight in a covered container.

    For the tuiles:

    Preheat oven to 165°c.

    Mix flour, sugar and wine to a thick paste.

    Add the butter in two halves then mix in the za’atar.

    Using a palette knife, spread a thin layer of the mixture over baking parchment or a silicon mat. Bake for 10 mins — it will bubble.

    Remove from the oven, cool for a few minutes and remove from the tray breaking into pieces.

    Store in an airtight container.

    www.bakingdreamstogether.com

    www.bakingdreamstogether.com

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