Yogurt briquette with berries



Yogurt briquette with berries is a fresh spoon dessert that catches everyone's attention thanks to its shape, while also winning everyone over with its delicateness. The fresh cream and greek yogurt mingle to create an irresistible cream, flavored with the seeds of a vanilla bean and honey. After pouring into the briquette mold, simply leave it to cool in the refrigerator and it will become very similar to a creamy semifreddo. The sweet flavor and dense consistency of the cream are exalted by the typical yet subtle sour flavor of the berries: strawberries, raspberries, blueberries are turned into a delicious coulis, in just a few steps. Not only do the strawberries, along with the blueberries and raspberries, enrich the briquette with flavor, thanks to their bright colors they also create a visual contrast with the immaculate white yogurt briquette. For a final touch to your dessert, garnish it with a few leaves of fresh mint and serve your yogurt briquette with berries once thoroughly chilled, for the most beautiful (and delicious) endings to your meal!


Ingredients for the 8x4.5 inch (20x11) briquette
Greek yogurt 2 cups (500 g)
Fresh liquid cream 1 cup (300 g)
Powdered sugar 4 tbsp (30 g)
Wildflower honey 2 tsp (15 g)
Isinglass 0.33 oz (10 g)
Vanilla bean ½
Digestive biscuits 1 oz (50 g)
For the coulis
Blueberries 3 oz (90 g)
Strawberries 2 oz (55 g)
Raspberries 3 oz (90 g)
Powdered sugar 3 tbsp (20 g)
Water 2 tsp (10 g)
For garnishing
Raspberries to taste
Blueberries to taste
Strawberries to taste
Mint to taste

How to prepare Yogurt briquette with berries

To prepare the yogurt briquette with berries, start by making the coulis. Start by hulling and chopping the strawberries into pieces 1. Place the blueberries and the raspberries in a saucepan 2 and add the strawberries 3.

Now add the sugar and the water too 4. Leave to cook 5 for around 6 minutes, until nice and dense 6.

Now place the yogurt in a bowl, add the seeds of a vanilla bean, the honey 7, and stir 8. Soak the gelatin in cold water for around 5 minutes. In the meantime bring 1.8 oz of milk to the boil 9.

Remove from the heat, wait 1 minute, then delicately wring out the isinglass and add it to the milk 10; stir with a spoon until fully dissolved ; when lukewarm 11, add it to the yogurt mixture 12

and stir thoroughly with a spatula 13. Beat the other 8.8 oz of fresh milk together with the powdered sugar (use a thoroughly cleaned whisk) 14 and gradually add to the yogurt mix a little at a time, stirring from the bottom up 15.

As soon as you have incorporated all the milk 16, place half of the mixture in a 8x4.5 inch sponge cake mold 17, add some of the coulis in the middle, leaving a space around the edge 18.

Cover with the remaining cream 19 and smooth the surface 20. Now coarsely crumble the cookies by hand 21

and cover the base of your briquette 22. Lightly press down by hand so that they adhere thoroughly 23 and leave in the refrigerator to firm up for at least 3 hours. Place all the berries in a tall container 24 

and blend with an immersion mixer 25. Once the resting time is up, the briquette will be solid and compact. Run the blade of a knife along the edge of the mold so that it is easier to remove the dessert 26. Place a serving dish over the mold and turn it over 27,

to remove the briquette from the mold 28. Decorate with the berries, the coulis 29 and the mint leaves. Now serve it right away!


Store your yogurt briquette with berries for a couple of days in the refrigerator.


For a chocolate touch to the briquette, add some dark chocolate shards to the yogurt mix and use cocoa cookies.

If you prefer to make single-portion servings, pour the yogurt mix into a wider tray, so that you end up with a thickness of around 0.4 inches. Freeze the mix and cut into cubes you can decorate with the coulis!