Yogurt jelly with pistachio cake and berries
6 servings
90 minutes
Yogurt jelly with pistachio cake and berries is a refined dessert of European cuisine that combines the tenderness of creamy jelly, the lightness of almond-pistachio cake, and the freshness of berries. Its roots trace back to French gastronomy traditions, where special attention is given to textures and flavor harmony. The creamy yogurt layer with hints of vanilla and white chocolate offers coolness, while the cake adds a crunchy sweetness from pistachios and almond marzipan. Juicy berries complement the composition with a slight tartness, and mint refreshes the aftertaste. This dessert is perfect for a festive dinner or a delightful summer treat, creating an elegant gastronomic pleasure.
1
Soak the gelatin in ice water for five minutes. Add 75 grams of sugar to the cream and bring to a boil over medium heat. Add the soaked gelatin and mix well until fully dissolved. Strain the mixture through a fine sieve, add vanilla seeds, and mix. Allow to cool completely and add 350 grams of yogurt. Pour everything into a mold (a rectangular ceramic one can be used). Cover with plastic wrap and refrigerate for at least six hours.
- Gelatin: 8 g
- Sugar: 150 g
- Cream 35%: 400 ml
- Vanilla pod: 1 piece
- Natural yogurt 3%: 600 g
2
Pour 250 grams of yogurt into a very fine sieve (if it's large, line it with cheesecloth), place it over a bowl, and refrigerate for 12 hours. All the liquid will drain down, leaving a thick mass of 'double' yogurt on top. Put it in a blender, add white chocolate and 5 grams of sugar, turn on the blender, and puree the mixture. Strain through a sieve and refrigerate again for six hours.
- Natural yogurt 3%: 600 g
- White chocolate: 65 g
- Sugar: 150 g
3
To prepare the cake: mix butter and 70 grams of sugar in a mixer until the mixture is soft and airy. Add marzipan and almond puree, a pinch of salt. Add crushed pistachios, egg yolks, and then egg whites. Pour into a baking dish and place in an oven preheated to 160 degrees for 35–45 minutes.
- Salted butter: 70 g
- Sugar: 150 g
- Marzipan: 60 g
- Almond paste: 40 g
- Unsalted Pistachios: 100 g
- Chicken egg: 3 pieces
- Salt: 3 g
4
Assemble the dessert on a plate: place yogurt jelly, top with pieces of cake, berries, pistachios, and garnish with mint and yogurt sauce. Serve immediately.
- Mint: to taste
- Salted pistachios: to taste
- Fresh berries: to taste