Gastronomixs

Couscous of yoghurt and bitter almonds

Provides the texture of couscous but with the taste of tangy yoghurt and bitter almonds. A very special recipe that is fun to serve in a dessert with a hint of Morocco. 

Makes 1kg.

Couscous of yoghurt and bitter almonds

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Ingredients

300

g

sugar

100

g

water

500

g

bitter almonds

300

g

yoghurt powder

10

g

ascorbic acid, powder

20

g

maltodextrin

Preparation method

  • Bring the sugar and the water to the boil and heat to 117°C.
  • Remove from the heat and add the almonds.
  • Stir until the almonds are completely coated with the syrup.
  • Pour out onto a silicone baking sheet and set aside to cool completely.
  • Finely grind the sugared almonds with the yoghurt powder and ascorbic acid in a blender.
  • Mix in a bowl with the maltodextrin.
  • Store dry in an air-tight container.

Serving suggestions

  • Serve as part of a dessert with several yoghurt components with different textures, red fruit or citrus fruit.
  • Makes a great basis for a dessert with peach and amaretto.
  • Use in a composition with components of peach, berries, and honey.

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