Arto der Haroutunian’s Apple Yoghurt Fool
An interesting new use of yoghurt in an apple fool. Instead of cherries, you can use any other glacé fruit and angelica leaves for decoration.
½ kg cooking apples
1 lemon rind
about 1 tbsp brown sugar – the exact amount will depend on the apples and on individual taste
2 eggs, separated
5-6 glacé cherries, halved
Peel, core and slice the apples. Place in a saucepan, and add the lemon rind, cloves and 2 tbsp water. Cover and simmer over a low heat until the apples are soft.
Discard the lemon rind and cloves. Put the apples and sugar in a liquidiser and blend. Return the purée to the saucepan.
Add the egg yolks to the apple purée and stir continuously on a low heat for 5-8 minutes, or until the egg yolks have thickened the purée.
Remove the pan from the heat, stir in the yoghurt until thoroughly blended and leave to cool.
Whisk the egg whites until stiff and fold into the cool apple purée.
Divide into individual dishes or pile into a serving dish and decorate with cherries.
Extracted from The Yogurt Cookbook by Arto der Haroutunian (Grub Street, approx €24), out June 30.