The BBC Good Food magazine finally arrived in India! (Ok, it arrived in November but I’m writing this post now…Sue me!) Like any food fanatic, I was over the moon. Promptly went and subscribed for it and ran around like a headless chicken to get the first edition in my hand. Yes, I do love books with pictures in it… especially food pictures! Got the magazine back home and devoured it from cover to cover! Bliss comes in different ways to different people. I religiously book marked recipes to try and went and did my grocery shopping. Ain’t I the model foodie? But, days turned into weeks and now weeks into a month and I still hadn’t tried anything. The next issue arrived and I was determined to cook something from the first edition atleast! So obviously I picked the recipe that looked the most difficult, the most beautiful, the weirdest, the most challenging, the easiest! This recipe is more about combining ingredients than actual cooking, but it turned out to be quite the dessert! Maybe a little less cinnamon the next time and I’m bookmarking this recipe for easiest dessert ever. (Other than serving Ice cream of course!)
Baked Yoghurt with Cinnamon and Orange Compote
(Recipe Courtesy: BBC Good Food India, Nov 2011)
Cooking time: 20 mins
What you need:
¼ tsp Ground Cinnamon
200 gms Fresh Cream
200 gms Condensed Milk
200 gms Yoghurt (Set Dahi)
2 Mandarins/ Seville Oranges (where the skin sticks to the fruit)
4 Tbsp Sugar
1 Star Anise
What to do:
In a bowl, stir together the cinnamon, yoghurt, cream and condensed milk until it attains a consistent texture. Pour the mixture into ramekins and bake at 120°C until just set – approx 15 mins. Turn off the oven and let it continue to cool in the oven. Refrigerate for a few hours and serve chilled.
For the compote: Zest the orange making sure to avoid the white pith (that imparts the bitter taste). Cut the oranges into pieces and deseed it. In a saucepan, add the orange, zest, sugar and star anise and simmer for 12-15 mins until reduced. Serve warm spooned over the cold yoghurt.
P.S. The original recipe said ½ tsp Cinnamon, but I think it overpowers the yoghurt. So I’ve reduced it to ¼ tsp or lesser.