A dessert I sometimes whip up on a weeknight is poached fruit with a dollop of yoghurt. It is simple, but oh is it ever so delicious. However I wanted to see if I could jazz it up and make it a fancy pants dessert.
I found some Waina white chocolate, a milky white chocolate from Valrhona, that would pear lovely with a tangy Icelandic skyr. The creme ended up with a texture and tang similar to greek yogurt, but with the creamy sweetness from the white chocolate.
In the end I ended up with two different desserts based on the same Waina whipped skyr. One topped with !!PA poached kumquats, dusted with matcha green tea and a few thyme leaves, the other thinly sliced basil & cardamom poached pear and droplets of green lemon olive oil.
There are no limits to the toppings you can put on whipped skyr. The earl grey roasted strawberries from last post, or going further back the honey baked greengages, blood oranges in hibiscus tequila syrup or maybe these rosemary salted maple caramel apples. Or go simpler with some fresh fruit or truly decadent with a fudgy brownie and a drizzle of salted caramel.
Waina whipped skyr with basil & cardamom poached pear and green lemon olive oil
Waina whipped skyr
80g heavy cream
65g white chocolate, finely chopped
100g skyr or greek yogurt
Put the white chocolate in a heat proof bowl and set aside. Heat the cream to just below boiling point and pour over the white chocolate. Leave for a minute, then mix to incorporate fully. Allow to cool to room temperature, then fold in the skyr. Cover with clingfilm and set in the fridge for at least 4 hours. Whip the skyr cream with a handheld mixer before serving.
Basil + cardamom poached pear
200ml white wine
1 large bunch of basil
5 cardamom pods, lightly crushed
4 firm pears, peeled , halved and cored
Place the wine, water and sugar in a saucepan and bring to a boil over medium heat. Stir to dissolve the sugar completely. Boil for 5-6 minutes, then reduce the heat to a gentle simmer. Add the basil, cardamom and pears and cover with a piece of parchment paper. Poach for 10-14 minutes or until the pears are tender. Leave to cool in the poaching liquid.
Divide the waina whipped skyr on 4 plates and arrange the pears artfully on top (serve the whole halves, or slice them thinly and make a scalloped pattern on top). Drizzle with green lemon olive oil, or a fruity olive oil and finely grated lime zest.
Waina whipped skyr with IPA poached kumquats, matcha and thyme
IPA poached kumquats
200-250g kumquats, halved and seeded
60ml !!PA or similar very citrusy IPA
Add the kumquats, sugar, beer and water to a saucepan and bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat to a simmer, cover with a lid and cook for about 8-10 minutes, until the kumquats are translucent and tender. Remove from the heat and cool the kumquats to room temperature in the syrup.
Waina whipped skyr
Matcha green tea
A few sprigs fresh thyme
Divide the Waina whipped skyr in four individual bowls, arrange the kumquats on top and dust with a little matcha powder (a tea strainer ball with handle is a very useful tool here!) and finish with a sprinkling of thyme leaves.