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Ingredients
Method
A bit of this, a bit of that
- Baked Yogurt
- 1 Cup Onken Natural Set Yogurt
- 1/2 tin Condensed Milk
- 3 tbsp. Milk Powder
- 1 tsp. Orange Zest
- Spiced Orange Syrup
- 50ml Orange Juice
- 25g Sugar (optional)
- 1 tbsp. Whole Spice Cinnamon
- 1 tbsp. Star Anise
- 1 tbsp. Green Cardamom
- 1 tbsp. Cloves
- 2 Oranges
- Garnish (optional)
- 2 tbsp. Pistachio Nuts Slivered
- 1 tbsp. Almonds Slivered
- 1 tbsp. Edible Rose Petals
Step-by-step
- 1 Strain your Yogurt: Place a colander over a bowl and line the colander with kitchen paper or a muslin cloth. Spoon the yogurt into the colander and cover with more kitchen paper/muslin. Leave for approve 1 hour. The yogurt will appear to have reduced in volume and will be thicker.
- 2 Preheat the oven to gas mark 4, 180C or 350F.
- 3 Combine the baked yogurt ingredients in a bowl and pour into individual oven-proof ramekins or a cast iron skillet.
- 4 Place the filled ramekins or skillet in a big baking/roasting tray and fill the tray with hot water to about 3/4 the way up the sides.
- 5 Bake for 50-55 minutes or until the yogurt starts getting a little golden on the sides.
- 6 Turn off the oven and let the baked yogurt sit in the oven for 1 hour.
- 7 Then remove from oven and allow to cool completely at room temperature.
- 8 Cover it tightly with foil and leave in the fridge to chill for at least 4-5 hours, or overnight.
- 9 Peel your orange and then slide the fruit into squares or rounds.
- 10 To make the syrup add orange juice, sugar and spices into a saucepan. Bring it to the boil and let it simmer until the syrup gets thicker (8-10mins).
- 11 Set aside to cool completely.
- 12 Arrange orange slices on top of the baked yogurt, spoon spiced orange syrup on top of it and add your garnish.
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