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A fool for yoghurt

Sunday, December 27, 2009

I've been straining yoghurt I get from the shops. This removes the liquid, leaving a thick curd with bite. It adds volume and flavour to things like dips and I eat it on its own as well. It seems more satisfying in a way.

All I do is pour the yoghurt into the middle of a piece of muslin cloth, place that inside a sieve and leave to drain into a bowl. When the yoghurt can be folded back on itself (to do this, lift one side of the muslin slightly), scoop it out of the muslin and place in a clean container. For every 150ml tub, you may lose about a quarter but you can use that liquid - the whey - in curries or sauces.

This afternoon, I felt like having a pudding and since I had some passion fruit, I thought of making a fool. For the uninitiated, a fool is a classic English dessert of crushed fruit (traditionally gooseberries) folded into whipped cream or beaten egg white. But since strained yoghurt is a good substitute, I didn't have to bother with any whisking. 

Passion fruit fool
Serves 1

Strained yoghurt from a 150ml tub pot
1/2 teaspoon icing sugar
2 teaspoons pina colada mix or orange liqueur (optional)
1 ripe passion fruit

Combine yoghurt, sugar and mix or liqueur. Cut the passion fruit in half and scoop out the pulp and seeds. Fold half into the yoghurt mixture, and spoon into a glass. Top with the rest of the passion fruit and enjoy.

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