Quantcast

Jewish Journal

Coconut Milk Yogurt Cups with Chiantishire Blackberries [Recipe]

by Elana Horwich

February 21, 2014 | 9:00 am

Think mostly Tuscans live in Tuscany? Think again. The Brits fell in love with Tuscany years ago and with the strong value of the pound, they began gobbling up the best parts of of this region. It is through their books and films that we have the romantic imagery of this most beautiful countryside in the world.

(I am not condemning the Brits for living in Tuscany. They’re the smart ones and I plan to do it myself one day!)

Chiantishire is the nickname given to the area of Tuscany where many English have bought homes or where they rent them as an escape from the dreary weather and stale palate of England.

This recipe has nothing to do with the British-Tuscan-implants themselves. I just love the name and think it goes perfectly with these blackberries cooked in Chianti.

For 6 people.

For the Coconut Milk Yogurt Cups:

  • 1 ½ cups greek yogurt. (Full fat variety, come on people. It’s dessert and it’s yogurt. We want creamy.)
  • 1 can of coconut milk or coconut cream
  • 1 or 2 lemons, the juice and the zest
  • ¼ cup plus one tablespoon RAW honey
  • a few drops of vanilla extract or coconut extract (optional)
  • 1 packet of gelatin
  • 6 ramekins
  • Zest your lemon. (I use my microplane grater.)
  • Put the yogurt, cream, lemon zest, honey and extract, if using, in a bowl.
  • Whisk until well mixed.
  • In a small cooking pot add ¼ cup of room temp water.
  • Sprinkle gelatin evenly over it and let sit one minute to soften.
  • Turn burner on to low and whisk gelatin water until it is well incorporated and is just about to reach a simmer. You DON’T want it to boil.
  • Pour gelatin into yogurt mixture, whisk gently to combine.
  • Pour into individual ramekins or bowls, cover with plastic wrap and refrigerate.
  • Let it rest anywhere from 4 hours to overnight, until set.

 

For the Chiantishire Blackberries:

  • 1 cup red wine
  • ¼ cup raw honey
  • 2 bay leaves
  • 3 whole cloves
  • 3 pints blackberries
  • zest of one or two lemons
  • Place medium heavy bottomed pot over medium heat.
  • Add wine, honey and bay leaves and cloves.
  • Mix until honey is dissolved.
  • Let bubble, stirring occasionally until wine becomes syrupy and you can see bottom of pan when swiped with your wooden spoon (about 10 minutes.)
  • Remove from heat.
  • Add 2 of the three pints of blackberries, toss to coat.
  • Pulse in blender or food processor until puréed, i.e. not smooth. Don’t overdo it.
  • Add the rest of the blackberries, mix and put in fridge to cool.
  • Use to top Coconut Milk Yogurt Cups and top with lemon zest.

 

Wanna take cooking classes with me? Go to MealandaSpiel.com. If you would like my recipes directly to your inbox sign up here.

Tracker Pixel for Entry

COMMENTS

We welcome your feedback.

Privacy Policy
Your information will not be shared or sold without your consent. Get all the details.

Terms of Service
JewishJournal.com has rules for its commenting community.Get all the details.

Publication
JewishJournal.com reserves the right to use your comment in our weekly print publication.

ADVERTISEMENT
PUT YOUR AD HERE