DESSERT
No-Bake Kaki Buquet and Chilled Yogurt Tart
Prep time: 30 minutes
Ingredients:
(1 individual serving)
The Base:
- 30 g Digestive or Marie-type biscuits
- 12 g unsalted melted butter (approx. 1 tablespoon)
Filling:
- 75 g plain Greek yogurt (unsweetened)
- 30 ml whipping cream (minimum 35% fat)
- 3/4 sheet of neutral gelatin (or 1.2 g powdered)
- 1/2 tablespoon honey or agave syrup
- 1/4 Kaki Bouquet® (about 35 g), mashed
Topping:
- 1/4 Kaki Bouquet®, cut into large round slices
- 1/2 teaspoon honey or neutral gelatin (for shine)
- 1 fresh mint leaf
Method:
1. Base Preparation:
Crush the biscuits until you get a fine sand-like texture.
Add the melted butter and mix well.
Place the mixture in the bottom of the individual mold and press down.
Refrigerate for 30 minutes to harden.
2. Filling Preparation
Soak the gelatin in cold water for 5 minutes.
Heat a tablespoon of cream (without boiling) and dissolve the drained gelatin in it.
In a bowl, mix the yogurt, honey, remaining cream, and mashed kaki.
Add the dissolved gelatin and mix until fully combined.
Pour over the base and chill for at least 4 hours (ideally overnight).
