I love assembly-type desserts. Smartly conceived, they require little cooking, have a high wow effect potential (a bit of showing off never hurts!) and are easily adaptable to individual tastes and needs. The creamy greek yogurt, lightly sweetened with a bit of honey and delicately flavoured with lychees, is a pure delight. Absolutely DO NOT skip the crisps, they are simple to make and have the most irresistible, soul warming honey taste.
Sesame and honey crisps with lychees and greek yogurt
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Recipe by: French Elle, 7 March 2005 Busy:20 mins, Total prep time: 25 mins, Plan ahead time: Overnight or 6-7 hrs chilling time Serves: 8 |
In a small saucepan, melt the butter on low heat. Stir in the honey and sugar and take off the heat. With a spoon, delicately stir in the flour until obtaining a homogeneous mixture. Transfer to a bowl and store overnight in the fridge, sealed.
Preheat the oven to 180 degrees C
Line an oven tray with greaseproof paper.
Take the mixture out of the fridge and spoon out one teaspoon of the paste. Flatten it with your fingers as much as you can into a nice, slightly oblong shape. Place on the tray.
Repeat, you should get about 8 crisps.
Sprinkle with sesame seeds and place the tray in the hot oven.
Bake for about 5 minutes until the crisps are nicely browned.
Take the tray out of the oven and wait for 30 seconds or so, until the crips are firm enough to be detached carefully with a soft spatula.
Press them with your hand on a rolling pin, wine bottle or juice glass to give them a nice, curved shape and let cool.
If not using right away, store in a tightly sealed cookie jar. They will keep for several days.
Put the dessert together:
Peel the shells off the lychees if using fresh fruits. Cut in half and remove the pits.
Spoon the yogurt into eight ramequins or transparent glasses, toss the lychees on top and drizzle one teaspoon of honey on each glass. Serve immediately with a crisp.
Prepare the crisps (overnight or 8 hours before):
In a small saucepan, melt the butter on low heat. Stir in the honey and sugar and take off the heat. With a spoon, delicately stir in the flour until obtaining a homogeneous mixture. Transfer to a bowl and store overnight in the fridge, sealed.
Preheat the oven to 180 degrees C
Line an oven tray with greaseproof paper.
Take the mixture out of the fridge and spoon out one teaspoon of the paste. Flatten it with your fingers as much as you can into a nice, slightly oblong shape. Place on the tray.
Repeat, you should get about 8 crisps.
Sprinkle with sesame seeds and place the tray in the hot oven.
Bake for about 5 minutes until the crisps are nicely browned.
Take the tray out of the oven and wait for 30 seconds or so, until the crips are firm enough to be detached carefully with a soft spatula.
Press them with your hand on a rolling pin, wine bottle or juice glass to give them a nice, curved shape and let cool.
If not using right away, store in a tightly sealed cookie jar. They will keep for several days.
Put the dessert together:
Peel the shells off the lychees if using fresh fruits. Cut in half and remove the pits.
Spoon the yogurt into eight ramequins or transparent glasses, toss the lychees on top and drizzle one teaspoon of honey on each glass. Serve immediately with a crisp.
You can use fresh or tinned lychees in this recipe - tinned lychees preserve their taste and texture very well.
I recommend you double the doses for the crisps as people will want more than one, they are so addictively delicious!
I recommend you double the doses for the crisps as people will want more than one, they are so addictively delicious!
Ingredients
For the dessert:
800 g lychees
800 ml greek yogurt (about 1 1/2 pots)
8 teaspoons honey
A few raspberries for colour (optional)
For the crisps:
25 g butter
25 g honey
25 g sugar
25 g flour
1 tablespoon golden sesame seeds
For the dessert:
800 g lychees
800 ml greek yogurt (about 1 1/2 pots)
8 teaspoons honey
A few raspberries for colour (optional)
For the crisps:
25 g butter
25 g honey
25 g sugar
25 g flour
1 tablespoon golden sesame seeds
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