Description
This elegant dessert features creamy yogurt and mascarpone-based creams infused with spicy stem ginger and ginger wine, complemented by blowtorched satsumas for a caramelized, citrusy contrast. The combination of smooth textures with the fragrant warmth of ginger and the lightly charred satsumas creates a refreshing yet indulgent treat, perfect for a sophisticated dinner party or a special occasion.
Ingredients
Scale
Yogurt & Ginger Creams
- 200g natural yogurt
- 175g mascarpone
- 2 gelatine leaves
- 50g golden caster sugar
- 1½ tbsp ginger wine
- 100ml double cream
- 50g stem ginger, chopped
Satsumas
- 4 satsumas or clementines, peeled, left whole but pith removed
- 125ml water
- 100g golden caster sugar
- 4 star anise
- 2 tbsp fresh mint
To Serve
- Thin ginger biscuits
Instructions
- Prepare the Yogurt Cream: In a large bowl, beat together the natural yogurt and mascarpone with an electric or hand whisk for 2 minutes until the mixture is smooth. Soak the gelatine leaves in cold water for 5 minutes until softened.
- Make the Cream Mixture: Meanwhile, warm the golden caster sugar, ginger wine, and double cream in a small saucepan over medium heat, stirring until the sugar has completely dissolved. Drain and squeeze the gelatine leaves to remove excess water, then add them to the warm cream mixture, stirring until completely dissolved.
- Combine Cream with Yogurt: Fold the warm cream mixture into the yogurt and mascarpone blend until evenly combined, then stir in the chopped stem ginger.
- Set the Creams: Pour the mixture into 4 dariole molds or individual pudding basins, cover with cling film, and refrigerate for at least 4 hours or overnight until fully set. These can be made up to 3 days ahead for convenience.
- Poach the Satsumas: In a pan, combine 125ml water, 100g golden caster sugar, and 4 star anise pods. Bring the mixture to a boil, then add the peeled satsumas. Turn off the heat, cover the pan with cling film, and leave to cool for 15 minutes. Turn the satsumas over, cover again, and allow to cool completely. This can be done the day before serving.
- Unmold and Blowtorch the Satsumas: To serve, place each mold in hot water for 10 seconds to loosen the edges, then gently release and turn out the set yogurt creams onto serving dishes. Remove satsumas from the syrup, break into segments, and place on a baking tray. Use a blowtorch to caramelize the edges of the satsuma segments until charred and fragrant.
- Plate and Garnish: Arrange the blowtorched satsumas alongside the yogurt creams, drizzle with a little of the syrup from the satsumas, sprinkle with fresh mint leaves, and serve with thin ginger biscuits on the side for added texture and flavor.
Notes
- The yogurt creams can be prepared up to 3 days in advance to save time.
- Satsumas are best poached a day before to allow flavors to fully develop.
- If you don’t have a blowtorch, briefly place satsuma segments under a hot grill to caramelize edges as an alternative.
- Ensure to remove the pith from satsumas to avoid bitterness.
- Gelatine can be substituted with vegetarian gelatin or agar-agar if a vegetarian version is desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: yogurt cream dessert, mascarpone dessert, ginger creams, blowtorched satsumas, citrus dessert, winter dessert, easy elegant dessert
