Yoghurt crumble
A beautiful recipe for a very fine yoghurt crumble that adds a tart yet sweet touch to dishes. Delicious in combination with ice cream.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Makes 680g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Gluten
- Vegetarian
Ingredients
- 250 g flour
- 250 g sugar
- 175 g butter
- 2.5 tbsp Yopol (yoghurt powder)
Preparation method
- Rub together the flour with the sugar and butter with your fingertips to create a crumble.
- Bake the crumble at 160°C for 20 minutes.
- Leave the crumble to cool down and then chop into a fine powder.
- Mix the crumble with the yoghurt powder.
Serving suggestions
- As a component in a dessert composition with yoghurt, honey, and rhubarb.
- As a component in a dessert composition with white chocolate, grapefruit, and cranberry.
- As part of a pre-dessert with mango sorbet and marinated grapes.
