It is summer and it is hot. By default, summer is the season of light meals and no-fuss cooking. And even though I see no reason why I shouldn’t crave a brownie or a piece of cake, every now and then I need something easy and gentle to satisfy my carb need, when it kicks in. You know, like when you are completely submerged into some work and all of a sudden, you just NEED something sweet? Does it happen to you? Am I sick?
Anyway, this yogurt cake is my purest summer creation, so far. I was inspired by something similar offered in a local restaurant. I didn’t try it, but the man at the nearby table ordered it, and I was very impress, to say the least.
So, I made this no-bake dessert, a.k.a Yogurt cake. The crust is made with crushed Petit Beurre biscuits and some butter. The filling is a combination of a tangy yogurt, whipped cream and white chocolate, and the topping is the most summer part – cantaloupe.
This Yogurt cake is served cold and, although it is not overly sweet, it is refreshing, vivid and light. It is extremely easy to put together and bound to impress your family and your guests. Be sure to give it a try in one of those hot summer days, when turning the oven on seems like a torture.
- 220 gr. (8 oz.) Petit Beurre biscuits
- 120 gr. (1 stick) butter, melted
- 600 gr. (2 ½ cups) full fat yogurt, room temperature
- 200 gr. (7 oz.) white chocolate
- 20 gr. (5 teaspoons) gelatin
- 60 ml. (1/4 cup) cold water
- 360 gr. (1 ½ cups) heavy cream, cold
- 100 gr. (1/2 cup) sugar
- ½ cantaloupe, medium size
- White chocolate shavings
- Process the cookies in a food processor, or put them in a zip-lock bag and pound with a rolling pin until fine crumbs form. Add the butter to the crumbs and mix until incorporated. Press the mixture over the bottom of а 24 cm. (9 inch) spring-form pan. Place the pan in the freezer while preparing the filling.
- Place the yogurt in a large bowl. Melt the white chocolate over a double boiler, and let cool for a few minutes. Using a hand mixer, start beating the yogurt at low speed, gently pour the melted chocolate into the yogurt while mixing. Beat for a minute until incorporated.
- Sprinkle the gelatin over a shallow bowl of cold water and let bloom for 5 minutes. Microwave at low, in 30 second intervals, until the gelatin is completely melted. Let cool for 5 minutes and incorporate it into the yogurt.
- Mix the cold heavy cream and the sugar in a stainless steel bowl and whip with the mixer until soft peaks form. Gently fold the cream into the yogurt mixture, in 3 additions.
- Take the pan out of the freezer and pour the filling into the pan. Place the pan in the refrigerator and let chill overnight.
- Before serving gently release the cake from the spring-form pan and decorate with cantaloupe balls and white chocolate. Serve cold.