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Yoghurt cream with almond crumble and forest fruit

Prepare the crumble: Mix the flour with the almond powder, sugar and cinnamon in a bowl. Add the melted butter and stir the mixture with a wooden spoon until it blends. Put aside in a cool place for about 1 hour. Preheat the oven to 150°C. Crumble the mixture into coarse crumbs and spread out in a baking tray. Bake for 15-20 minutes approximately until slightly brown, remove and pour into a plate (if they remain in the baking tray they will go black).
Yoghurt cream:  Beat the fresh cream well in a mixer until it is a creamy texture but do not allow to set -it must be thick but still flowing. Mix the yoghurt with honey and then add the fresh cream. Keep the mixture in the fridge. Defrost the forest fruit, place in a small saucepan on a low heat together with the sugar and heat for 2 minutes. Remove from the heat and leave to cool. Divide the crumble between 4  tall glasses, put the yoghurt cream on top and then add the forest fruit. Serve immediately. (This sweet must be eaten fresh, the same day).

Ingredients:

300g mixed frozen forest fruit
50g (1/4 cup) sugar

Almond crumble:

100g (2/3 cup approx.) all purpose flour
100g ( ½ cup) brown sugar
80g (1/3 cup approx.) melted clarified butter (ghee)
100g almond powder
1 pinch cinnamon

Yoghurt cream:

300g strained yoghurt
150g (10 tbsps) fresh cream
75g ( ½ cup) honey

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