Gastronomixs

Remake of Margot Janse's dessert with coconut, yoghurt, nuts and salted caramel

This composition is inspired by the dessert created by our guest chef Margot Janse. Margot creates a wonderful combination of a strained yoghurt with fruits of the baobab tree, a tree found in countries such as South Africa and Madagascar. These fruits are also known as 'monkey bread'. In addition, she uses honeybush, from which tea is made. We draw inspiration from Margot's dish and set to work with components that are already available at Gastronomixs; in this case, nuts, salted caramel, coconut, and yoghurt. 

Remake of Margot Janse's dessert with coconut, yoghurt, nuts and salted caramel

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Ingredients

350

g

milk

800

g

cream

450

g

sugar

375

g

egg yolk, pasteurised

5

g

cortina

50

g

peanuts

100

g

hazelnuts

70

g

sugar

10

g

glucose

150

g

icing sugar

5

g

salt

300

g

Greek yoghurt

2

dl

whipping cream, unsweetened

50

g

sugar water

30

g

sugar

10

g

water

50

g

bitter almonds

30

g

yoghurt powder

1

g

ascorbic acid, powder

2

g

maltodextrin

400

g

coconut milk

125

g

sugar water

5.8

g

agar agar

24

g

lime juice

0.8

g

Gellan

1

tsp

ginger syrup

Preparation method: Greek yoghurt foam
  • Mix the Greek yoghurt with the whipping cream and the sugar water and transfer to a siphon.
  • Aerate with one charger and refrigerate for a few hours. 
Preparation method: toasted peanut ice cream
  • Boil the milk and sugar and add to the egg yolk after you have whisked it briefly in a bowl.
  • Pour back into the pan and allow to thicken, stirring constantly. Do not allow the mixture to become too hot, or otherwise you will end up with sweet scrambled egg.
  • Add cream and mix in the cortina. The cortina will produce a softer, more scoopable ice cream.
  • Brown the peanuts for 3 minutes in an oven at 180°C and let cool.
  • Grind the peanuts in a blender.
  • Churn the ice cream in the sorbetière. When it is almost ready, add the finely ground peanuts.
  • Let the machine churn a little more, and then store the ice cream in the freezer.
Preparation method: couscous of yoghurt and bitter almonds
  • 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.
Preparation method: salt & sweet hazelnuts
  • Roast the hazelnuts in a dry pan.
  • Whisk the sugar and the glucose into a light caramel by first heating the ingredients to 100°C.
  • Add the nuts to the caramel and fold in the icing sugar and the salt.
  • Strew the nuts onto a sheet of baking paper and set aside to cool.
Preparation method: coconut gel
  • Boil all the ingredients together, except for the lime juice.
  • Pour out the mixture and leave to firm up.
  • Mix the firm mixture in the blender together with the lime juice until completely smooth.
  • Transfer to a piping bag with a smooth nozzle and keep in the refrigerator until use.
Finishing & presentation
  • Pipe several dots of yoghurt foam onto the plates and sprinkle generously with yoghurt couscous.
  • Pipe several dots of the coconut gel around it.
  • Finish with a quenelle of ice cream and the hazelnuts.
  • Garnish with lime zest and edible flowers. For our recipe we used bean blossom which adds a slightly bitter element to the composition.

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