ANTONIO BACHOUR’S

YOGURT, TOMATO
& STRAWBERRY

Total Time Difficulty Yield

2 hours 12-15 serves

Internationally renowned pastry chef, Antonio Bachour, gives you step by

step instructions to recreate his incredible dessert.

Greek Yogurt Cremeux

Ingredients
2.5 ea Gold Gelatine Sheets
224g Bulla Thickened Cream 35% Fat
112g Caster Sugar
378g Greek Yogurt

Method
Soak the gelatine in ice water until softened. In a medium sized saucepan, bring the cream
and sugar to a boil. Squeeze the excess water out of the softened gelatine and add to the
boiling cream, stirring to dissolve. Pour over the yogurt. Mix until combined then pour into
containers, cover and refrigerate for a few hours until set.

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Copyright ©2016 Savour Chocolate & Patisserie School. All rights reserved.
Honey Yogurt
Ingredients
224g Greek Yogurt
56g Honey
QS Sea Salt

Method
Combine all the ingredients in a bowl and mix well. Keep refrigerated in an airtight container
until ready to serve.

Yogurt Microwave Sponge

Ingredients
265g Egg Whites
70g Greek Yogurt
80g Almond Flour
50g Plain Flour
QS Salt
3g Citric Acid
60g Caster Sugar

Method
Process all ingredients in a blender until smooth, scraping down the sides of the bowl when
needed. Pour into an iSi whipper and charge with 2 N2O chargers. Spray the base of the
paper cups with oil, shake the whipper vigorously and fill each cup 1/3 full. Cook for 40
seconds in a microwave and flip the cups upside down to keep in the steam.

Greek Yogurt Sorbet

Ingredients Equipment
403g Caster Sugar
90g Glucose Powder
6g Ice Cream Stabiliser
672g Water
500g Greek Yogurt

Method
Combine the sugar, glucose and stabiliser in a small bowl. Heat the water to 40°C in a
medium sized saucepan and add in the sugar mixture. Bring to a boil then cool over an ice
bath. Once cold, combine with the yogurt and place in the fridge overnight. Process in an
ice cream machine.

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Copyright ©2016 Savour Chocolate & Patisserie School. All rights reserved.
Candied Tomatoes
Ingredients
36 Cherry Tomatoes, firm and ripe
QS Simple Syrup

Method
Score an “X” on the bottom of the tomatoes, remove the stem cores and submerge in
boiling water for about 1 minute. Shock the tomatoes in an ice bath to stop them
overcooking. Once cool, peel the tomatoes and place in a container filled with the cold
simple syrup. Allow to stand for 1 day.

Assembly
Ingredients
QS Strawberries, sliced
QS Freeze Dried Raspberries
QS Micro Herbs

Method
Remove the yogurt sponge cake from the cups. Place a small quenelle of the yogurt
cremeux on the centre of the plate. Place the honey salted yogurt on top of the cremeux.
Place a few pieces of sponge cake, candied tomatoes and strawberries around the yogurt
cremeux. Sprinkle with freeze dried raspberries and garnish with micro herbs. Finish with a
quenelle of yogurt sorbet on top and sprinkle again with freeze dried raspberries.

www.savourschool.com.au
Copyright ©2016 Savour Chocolate & Patisserie School. All rights reserved.