Trio Of Baked Yoghurt

Methods and Directions

• Boil 15g Dilmah Rose with French Vanilla tea with 100ml of water. Keep aside.
• Mix condensed milk, yoghurt and fresh cream together.
• Add the tea reduction into yoghurt mix.
• Pour 50g mix into glass bowl and bake it at 180°C for 12 minutes.

• Boil 15g Dilmah Lychee with Rose & Almond tea with 100ml of water. 
• Keep aside.
• Mix condensed milk, yoghurt and fresh cream together.
• Add tea reduction into yoghurt mix.
• Pour 50g mix into glass bowl & bake it at 180°C for 12 minutes.

• Boil cardamom pods with 100ml of milk.
• Keep aside.
• Mix condensed milk, yoghurt and fresh cream together.
• Add cardamom flavoured milk into the yoghurt mix.
• Pour 50g mix into glass bowl & bake it at 180°C for 12 minutes.

• In a mixing bowl, bring all the ingredients together to form a soft dough.
• Make small dumplings of 10g each and place on a silpat sheet.
• Bake in a pre-heated oven at 180°C for 8 minutes, cool and serve.

• In a mixing bowl, bring all the ingredients together to form a batter.
• Pour into a piping bag and pipe a straight line on a silpat sheet.
• Bake in a pre-heated oven at 200°C for 8 minutes.
• Remove from the oven, wrap over a steel rod to form a spiral while still hot.
• Cool, demould and serve.

• On a silpat sheet sprinkle the isomalt, add a few drops of colour.
• Cover with another silpat sheet.
• Bake in an oven at 180°C for 10 minutes.
• Cool, remove the top silpat sheet, demould and serve.