Pomelo with yogurt cream and sweet crumbles
Pomelo with yogurt cream and sweet crumbles
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, plus chilling and cooling times | Serves 4
Ingredients
1 hour, plus chilling and cooling times. Serves 4 YOGURT CREAM 1 cup whole milk 1 (2-inch) piece vanilla bean, split in half lengthwise 3 egg yolks 1/3 cup sugar 11/2 tablespoons cornstarch 1 cup whole-milk Greek yogurt
Preparation

Step 1 In a heavy medium saucepan, bring the milk and vanilla bean to a simmer. Meanwhile, in a bowl, beat the yolks, sugar and cornstarch to blend.

Step 2 Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and whisk over medium heat until it thickens and boils gently for 1 minute. Strain the pastry cream into a small bowl set over a bowl of ice water, gently stirring until the pastry cream cools. Cover and refrigerate until chilled, about 1 hour.

Step 3Stir the pastry cream to loosen, and fold in the yogurt. The pastry cream can be prepared up to 3 days in advance; cover and refrigerate.

Description
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