A refreshing yoghurt dessert with Vaoni Pergamont peel

Ingredients

For the cake base
250gr. Digestive biscuits in fine crumbs
80gr. butter, melted at a room temperature

For the cream
500gr. strained yoghurt
300gr. creme fraiche
1/3 teaspoon vanille essence

2x10gr (or 5x2gr) gelatin
100gr icing sugar

Mix the biscuits crumbs with the butter until they get coated with the fat and their texture resembles that of wet sand. Smear the mixture in a 22cm spring form cake tin. Using the back of a metal spoon or your hands pack it down flat and even.

Place it in medium shelf and bake it at 180o C for 10 minutes. Then leave it to cool off. Soak the gelatin in cold water for 15 minutes. Whip the cream with a hand blender for 7-8 minutes until it doubles in volume and gets a light and delicate texture.

Add the sugar and vanilla essence and whip for one more minute. Turn the speed down, add the yoghurt and whip for a further minute. Squeeze out of the gelatin the excess moisture and put it in a small pan with 1 tablespoon of water.

Dilute it over low heat for 1 minute approximately and wait to cool off. Finally add to the whipped cream. Spoon the cream gently over the biscuit base and use a spatula to smooth it out. Place it in the fridge to set for 3 minutes. Remove it from the fridge and lift it out of the cake tin by easing round it with a palette knife.

Put Vaoni Pergamont spoon sweet on top and serve.

by Yiannis Zografos, Burgess Yaght Ability chef