Orange and Rosewater Baked Yoghurt with Roasted Strawberries and Rhubarb
Photography Aaron McLean.
Fragrant with aromatic rosewater and citrusy orange, the yoghurt bakes into a light cheesecake style dessert that goes well with roasted or fresh fruit.
INGREDIENTS
2 cups thick, plain full-fat yoghurt
395 gram tin condensed milk
¼ cup dried milk powder
pinch sea salt
1 teaspoon rosewater or orange flower water
finely grated zest of 1 orange
To serve
2 tablespoons finely chopped pistachios
1 x shallow baing dish, 24cm by 3cm suitable for serving
or 6 x 10cm by 3cm deep capacity ramekins
Roasted Strawberries and Rhubarb
2 punnets strawberries, hulled and halved or quartered if large
6 stalks red rhubarb, cut 6cm lengths
⅓ cup caster sugar
zest and juice 1 large orange
METHOD
Preheat the oven to 160°C fan bake.
Whisk all the ingredients together in a bowl then pour into the baking dish.
Place in a deep roasting tin and pour very hot but not boiling water into the base of the tin. Not into the pudding. You need enough water to come halfway up the sides of the baking dish.
Bake for about 20 minutes for a large dish or 10 minutes for individual ramekins, until just set. Carefully lift out of the roasting dish and leave to cool.
To serve: Scatter the pistachios over the baked yoghurt and serve with the roasted fruit.
Cook’s Tip: You must use full-fat yoghurt for this recipe to work.
Roasted Strawberries and Rhubarb
Preheat the oven to 180°C fan bake.
Combine all the ingredients in a baking dish large enough to hold the fruit in a single layer.
Roast for 20 minutes or until the fruit is tender but not falling apart. Cool before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.