Elegant, easy and delicious – what more could you want?
This quick and easy recipe results in an impressive dessert equally at home on a weeknight dinner table as it would be at a dinner party. The yoghurt adds a lightness to this dessert and the chopped chocolate that garnishes it lends a lovely crunch and texture.
- 75ml lemon juice
- 125g sugar
- 2 egg yolks
- 1 whole egg
- 1 teaspoon vanilla bean extract
- ⅓ cup Greek yoghurt
- ¾ cup cream
- chopped dark chocolate to garnish (optional)
In a small metal bowl (one that will fit snugly into a saucepan) whisk together the lemon juice, sugar, egg yolks and whole egg. Set over a saucepan with a small amount of water in it.
Bring the water to the boil while continuously whisking the lemon mixture. Turn the heat down to a simmer and cook the mixture while continuing to whisk until thick. This will take 3-5 minutes.
Once thick, remove from the heat and leave to cool. Once cool, stir in the vanilla bean extract and the Greek yoghurt.
Whip the cream until stiff peaks form then fold into the lemon mixture.
Divide among six glasses and refrigerate for four hours before serving topped with chopped dark chocolate if desired.