Lemon yogurt syllabub with summer berry jelly
This fruity dessert is a light and refreshing way to finish a meal. You can make it in advance.
ingredients
- 227g/8oz fat free natural yogurt
- 3 level tbsp skimmed milk powder
- artificial sweetener, to taste
- grated zest of 1 lemon
- 1 small egg white
- 12 raspberries, to garnish
- strips of lemon peel
- 113g/4oz strawberries
- 113g/4oz raspberries
- 113g/4oz blackberries
- 113g/4oz blueberries
- 425ml/15fl oz water
- artificial sweetener, to taste
- 7g/¼ oz gelatine
- 2 tbsp hot water
method
- Make the jelly: cut the strawberries into quarters and leave the other fruits whole. Put half of the fruits in a saucepan and cover with the water. Add a little artificial sweetener and poach gently over a low heat for 1–2 minutes until the fruits just start to soften. Do not overcook – they must retain their shape. Press the remaining fruits through a sieve to extract the juices. Add to the fruits in the pan.
- Soak the gelatine in the hot water for 1 minute. Strain the juices from the poached fruits into a bowl and stir in the gelatine. Strain again. Cool the cooked fruits quickly and divide them between
4 attractive tall glasses. Pour the strained syrup over to just cover them. Chill in the refrigerator for about 2 hours until set.
- To make the syllabub, in a bowl mix the yogurt with the skimmed milk powder. Sweeten to taste with artificial sweetener, and add the lemon zest. Whisk together and then chill for about 40 minutes until firm and slightly thickened. Beat the egg white until stiff and fold into the syllabub.
- Spoon the syllabub over the jelly and return to the refrigerator for 2 hours. To serve, decorate the top of each syllabub with raspberries and lemon peel. Serve chilled.
Tip: Agar agar can be used instead of gelatine if preferred.