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Vanilla Yoghurt
Torte with Fruit Glaze
SERVES 8
INGREDIENTS
Crust
- 100g melted butter
- 200g crushed digestive biscuits
Filling
- 3 Tbs castor sugar
- 450ml whipping cream
- 1 Tbs gelatine
- 500ml greek-style yoghurt
- 1 tsp vanilla extract
Topping
- 1 ½ Tsp cornflour
- 60ml water
- 6 Tbs castor sugar
- 1 tin pitted black cherries
METHOD
- For the crust: mix together biscuit crumbs and
butter and press into the bottom of a 24cm spring-form cake tin.
- For the filling: put 3 Tbs of the sugar and all
the cream in a pan and heat to just below boiling point. Remove from
heat and sprinkle over gelatine and whisk until dissolved. Allow to
cool before adding yoghurt and vanilla. Stir until completely smooth.
Pour vanilla mixture into the tin and chill for 3 hours.
- For the glaze: blend cornflour with 1 Tbs of the
water in a small pan to make a smooth paste. Add 50ml of the tinned
fruit liquid and sugar and mix until smoothly combined. Place on a
high heat and bring to the boil. The glaze will thicken to a jam-like
consistency. Remove from the heat and allow to cool before spreading
over chilled torte. Leave the torte to chill for another hour before
serving.
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