I was introduced to baked yoghurt at a recent lunch at the Taj Hotel in Cape Town and fell instantly head over heals in love. So simple and so creamy, I couldn’t believe this wonderous and super-simple recipe was not more widely adopted. Chef Harpreet Longani of the Bombay Brasserie restaurant – a fine dining Indian restaurant, gave us an inspiring cooking class before the lunch and her baked yoghurt dessert was our grand finale to end off the most delicious of meals.
I’ve wanted to learn how to cook Indian food for the longest time, it re-occured on my new years resolution list for so many years I finally gave up on it. It’s a cuisine I adore but feel intimidated by so this cooking class had me in raptures. Making our own breads, using a tandoor and then eating the most delicious curries. I was blown away by the incredible layers of flavour complexity out of this kitchen and I cannot wait to go back for more.
Here are a few of the pics from our lunch and class.
We didn’t learn how to make Harpreets silky smooth baked yoghurt, but I managed to pry some basic info out of her to get the ball rolling. The rest was left to google and then my own interpretation.
This is my take on a classic Indian baked yoghurt dessert and I’ve added a spicy orange syrup to top it off. The syrup includes a few splashes of brandy, but you can totally leave this out. You could also finish it off with any fruit of your choice or whats in season. My kitchen is full of the last of the oranges on my tree, so I’m finding any excuse to use them up. I also added roughly chopped almonds to add texture.
* Cooks notes ~I added the milk powder because this was one of the three ingredients Harpreet mentioned she used, but im not sure how necessary it is. The dessert has a similar taste and texture to cheesecake. Make sure you use a full fat yoghurt. You could also bake these in individual ramekins, just be sure to adjust the cooking time down accordingly.
Recipe – makes 1 dessert – serves 6 – 8
- 2 cups full fat Greek style yoghurt
- 1 cup (1 x 380gm) tin condensed milk
- 1/4 cup milk powder
- finely grated zest of an orange
- handful of almonds, skin on (toasted or raw), roughly chopped – optional
Spicy brandy oranges
- 1/2 cup orange juice (about 2 oranges)
- 1 cinnamon stiick
- 3 star anise pods
- 1/4 cup sugar
- segments from 3 oranges
Pre heat the oven to 180C. In a bowl combine all of the above and whisk by hand until smooth and combined. empty into a wide flatish ceramic or cast iron oven proof dish. Place the dish in a high sided roasting tray and fill the tray with hot water to about 3/4 of the way up the sides. Bake for 40 minutes until starting to turn golden and set.
Remove from the oven, take out the water bath and allow to cool to room temperature. Cover and refrigerate until cold and serve. This can be made the day before.
Carefully top the ends of the oranges and peel away the skin and pith. Make sure you remove it all. Slice the segments out of the oranges and add to a bowl. Strain out any excess juice (squeeze the remaining part of the orange)and use this to make the syrup.
To make the orange syrup, add the juice, spices and sugar to a pot and bring it the boil. Let this simmer for a further 10 minutes and until it has thickened. Set aside to cool. Take out the spices and pour the syrup over the orange segments. Arrange a pile of these on the baked yoghurt. Add chopped almonds.