Changing the seasons with a lime yogurt pudding
A few weeks ago I bought the last of the cheap and flavoursome blueberries from the shops and stored them in the freezer for future consumption (a bit weird I know, but I like snacking on berries and grapes while they’re still semi-frozen).
Now that the days have gotten cooler, and the short sleeves have gone back into storage, I’ve been thinking of things I can bake with fleshy persimmons, custard apples and new season apples. This is the season when the dreamer in me also hopes to spend an afternoon at an apple farm, picking sweet and impossibly crisp apples to be later transformed into a hot pie or crumble.
In the meantime, the reality is that as I rarely have time to cook at home and usually obtain most of my produce more locally. It’s hardly romantic to enthuse about the bag of apples and limes you bought from the supermarket, but that’s what I ended up with the last time I went shopping. With the lime zest, I made a tangy and creamy yogurt pudding. The juice was reserved for a curd which I’ll feature in a future post.
We had the pudding with spoonfuls of apple compote, frosted blueberries and wheat-free Finnish cookies. A nice way to segue into a season of scarves, cups of tea, fallen leaves and if truth be told, also the season to find yourself side-stepping spiders!
Lime yogurt pudding :
(serves 6; based on a recipe in Wild Weed Pie by Janni Kyritsis)
4 sheets gold strength (10g) leaf gelatine, soaked
200ml 35%-fat cream
80g caster sugar
zest 2 limes
600ml plain yogurt
Combine half the cream with the sugar and lime zest in a small saucepan and bring to a simmer, stirring. Meanwhile, whip the remaining cream and keep chilled. Squeeze the gelatine to remove as much water as possible, then add to the heated cream and stir until dissolved. Remove from heat and allow to cool a little before whisking in the yogurt and finally folding in the whipped cream.
Divide the yogurt mixture between 6 greased dariole moulds or cups and refrigerate until set.
[NB : I set the whole mixture in a large bowl from which we scooped as much or as little as we wanted]
Finnish Barley Cookies (Ohrapiparit) :
(makes about 4 dozen cookies ; recipe from The Great Scandinavian Baking Book by Beatrice Ojakangas)
1 egg
1/2 cup sugar
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
1 1/2 cups barley flour
1/2 teaspoon baking soda
In a large bowl, whip the egg and sugar. Add the melted butter and cinnamon. Combine the flour and baking soda and mix in until a smooth dough forms. Chill until firm.
Preheat oven to 200’C.
On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut into 2-inch or 3-inch rounds, then cut each round into halves to make half-circles. Place on lined baking sheets and bake until lightly browned, about 8 to 10 minutes.
[NB : Instead of cutting into rounds, I cut the cookies with a rectangular cookie cutter]
Tags: apple, Beatrice Ojakangas, cookies, plated dessert, savoury, wheat-free, yogurt
Hannah said,
April 24, 2011 @ 5:23 pm
Oh gosh, even hearing about eating frozen berries makes my teeth hurt! Silly sensitive teeth of mine! Luckily, lime and yoghurt I can definitely cope with 🙂 I love zingy desserts, and these cookies sound fascinating!
Rosa said,
April 24, 2011 @ 6:43 pm
That looks delicious and refreshing! Limes are so heavenly tasting…
Cheers,
Rosa
Asha@FSK said,
April 25, 2011 @ 12:05 am
LOL.. your posts are always so well rooted in reality! love the part of dreaming farms and buying supermarkets.. story of our lives 🙂
Nevertheless, the bowl is just brilliant! Love the idea of Yogurt pudding with a wheat free cracker
P.S. LOVE that bowl!!!
Maria @ Scandifoodie said,
April 25, 2011 @ 7:43 am
Nicely done with the ohrapiparit! I have to admit I’ve never made them, they’re quite possibly a treat from a different region to mine in Finland. The combination sounds divine!
Xiaolu @ 6 Bittersweets said,
April 25, 2011 @ 7:56 am
Wow what a different and lovely treat. That tangy yogurt pudding sounds just divine!
Reemski said,
April 25, 2011 @ 9:50 am
Y, the bowl is gorgeous, and I love that the biscuit looks like an arnotts nice bickie!
anna said,
April 25, 2011 @ 12:18 pm
Sidestepping spiders?! Australia is different from NYC 😛 That looks great though, I love frozen berries (my favorite summertime breakfast as a kid was gigantic frozen strawberries). And as much as I really love spring and summer, my favorite baked desserts are all cozy fall creations.
Laura said,
April 25, 2011 @ 1:22 pm
Y, nice to see you posting! You must have been so busy!
Lime and blueberries are a great combo! I felt like you when fall arrived here, I am so looking forward to berries right now! I want to see some apple dessert from you!
shaz said,
April 25, 2011 @ 3:38 pm
The biccie sounds fantastic, love the shape. Going to hunt down barley flour now. And the pudding sounds fabulous too, almost mousse-like it would seem. I’ve stashed cherries, plums and chestnuts (bought too much) in the freezer. Autumn turns me into a bit of a squirrel. 🙂
Inner Pickle said,
April 25, 2011 @ 9:13 pm
Am looking up pick-your-own farms for apples immediately. And putting ‘rectangle cookie cutter’ on my wish list. The pudding looks glorious.
Y said,
April 26, 2011 @ 12:07 pm
Anna : Hah, yes. Crab spiders, eek!
Laura : Thanks! Posting when I can, but mostly too busy.
leaf (the indolent cook) said,
April 26, 2011 @ 11:24 pm
Love the sound of the pudding, and quite intrigued by those Finnish cookies!
grace said,
April 27, 2011 @ 5:03 am
i like partially frozen berries too! and wow, y, this is a phenomenal combination of flavors. well done!
anh@anshfoodblog.com said,
April 27, 2011 @ 5:05 pm
it’s odd that you mentioned the spiders. eek!! I saw a few. 🙁
I am loving the sound of that lime pudding. Will copy soon 😉
Helen (grabyourfork) said,
April 27, 2011 @ 6:08 pm
That perfect quenelle of lime youghurt pudding is a glorious sight, but I think I like the sound of those Finnish barley cookies even more 🙂
InTolerantChef said,
April 27, 2011 @ 10:24 pm
The pudding is lovely, but I’m intrigued with the biscuits!
Jayson James said,
April 28, 2011 @ 1:17 am
This sounds great! Never tried them but I think it’s worth a try. Thanks for sharing!
Emma said,
April 28, 2011 @ 8:04 am
Yessss, The Great Scandinavian Baking Book, a constant inspiration of mine! Beatrice and her book lord over my small kitchen’s prep space – deservedly, of course.
Eek to the spiders:(
Rice Kernel said,
April 29, 2011 @ 1:17 am
This is just what I’ve been looking for! A yogurt dessert and a “different” cookie recipe. Thank you for the inspiration – on my “try” list this weekend!
cakebrain said,
April 29, 2011 @ 4:09 am
Funny how we forget how you are bracing for cooler weather and we’re finally seeing spring flowers up here in the Northern hemisphere. This pudding would be equally comforting for our warming weather! It looks yummy!
cathy x. said,
April 29, 2011 @ 8:31 pm
pudding sounds perfect for the weather we’re having right now. i went chestnut foraging on the uni grounds this afternoon. it would be great to toast them over flickering coals, sipping hot mulled cider by the old trees but i can’t imagine we’ll be able to wrangle permission from admin but hopefully will get the chance to try out some chestnut recipes! (never cooked with them before so should be interesting) 😛
LimeCake said,
April 29, 2011 @ 10:32 pm
That is one stunning dessert. And so appropriate for the cooler weather now.
the caked crusader said,
May 2, 2011 @ 8:49 pm
Looks delish – as always! The biscuits are gorgeous, and I love the list of ingredients they use
Jamie said,
May 4, 2011 @ 5:50 pm
The cookies are perfect and the whole dessert is fabulous! I love the way you separate the juice and the zest for two different desserts. I never think of that. And your post makes me miss cheap and flavorful blueberries which are truly a rarity here!
Tori (@eat-tori) said,
May 5, 2011 @ 2:45 am
What a delightful post- I’ll raise you the frozen blueberries and go straight to frozen peas. A toddler I used to nanny for loved them as a snack and I soon acquired the taste. Have always found panna cottas a bit too rich- think this may be the perfect compromise- thank you!
Julia @ Mélanger said,
May 7, 2011 @ 10:02 am
Sorry to hear you’re so busy you have less time to cook and bake — I know in my life that’s a horrible thing to have restricted! But glad you had time to share this with us!
A delicious combination of crunchy, tart, sweet and creamy here. Especially love the cookies. I think I remember that one from Beatrice’s book. Hmmmm, not sure. Though I’m sure I was too lazy to hunt down barley flour if I ever thought about making them. Brisbane isn’t Sydney, unfortunately.
Stay warm! 🙂
Julia @ Mélanger said,
May 7, 2011 @ 6:45 pm
me again ….
P.S. I was out today buying some maida flour from my local indian grocery store, and low and behold, what do I see? Barley flour. Guess what I snapped up? It was meant to be, no? 🙂
Y said,
May 8, 2011 @ 10:46 am
Julia, good to hear you managed to find some barley flour! I love using it in baking. Will be interested to know what you think of it once you’ve used it – some people find it doesn’t suit their tastes.
Helene said,
May 10, 2011 @ 12:01 pm
Love your dessert, it looks delicious.
delphcotecuisine said,
May 13, 2011 @ 12:57 am
Gorgeous photos and a delicious recipe!
Delphine
kitchenvoyage said,
May 14, 2011 @ 8:34 pm
Look very refreshing and tasty.
hampers said,
May 15, 2011 @ 1:07 am
Lime yogurt pudding, sounds interesting. I also like semi-frozen blueberries. They seem to taste even better than fresh.
USA's man said,
May 15, 2011 @ 9:22 pm
Simple but nice :d
Christie @ Fig & Cherry said,
May 20, 2011 @ 2:06 pm
Yes, so true! I have been brushing away cobwebs left, right and centre! Lovely combination of flavours, as always.
muppy said,
May 31, 2011 @ 1:40 pm
This sounds amazing, i actually have some beautiful yoghurt in my fridge from the markets….
SoftBuz said,
June 2, 2011 @ 12:39 am
The pudding is lovely, but I’m intrigued with the biscuits!
Jamie said,
June 9, 2011 @ 11:37 pm
Beautiful pudding and really the perfect flavors and texture for fresh (or frozen) berries! I would love to try this one.