Nectarine-Strawberry Yogurt Flan -

Nectarine-Strawberry Yogurt Flan

Ingredients

FOR THE CRUST:

1 cup (250 ml/125 g) pastry flour
Pinch baking powder
Pinch salt
Seeds of ½ vanilla bean
3 tbsp (45 ml) sugar
¼ tsp (1 ml) grated orange zest
¼ cup (50 ml/50 g) butter
1 egg yolk

FOR THE FILLING:

1⅔ cups (400 ml/400 g) yogurt
1 tsp (5 ml) grated lemon zest
2 tbsp (30 ml) lemon juice
Sweetener
2 (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin
¾ cup (175 ml/200 g) whipping (35%) cream
¼ cup (50 ml) freshly squeezed orange juice
1 tbsp (15 ml) strawberry jam
2 nectarines
1⅓ cups (325 ml/200 g) strawberries

Details

Serves: 12

Method

Knead together the flour, baking powder, salt, vanilla, sugar, orange zest, butter and egg yolk until smooth. Wrap and refrigerate for 30 minutes. Preheat oven to 350^°F (180^°C). Grease a 10 inch (25 cm) springform pan. Roll out the dough and line the bottom and partway up the sides. Pierce a few times with a fork. Place parchment paper and pie weights on top. Bake for 15 minutes. Leave to cool, then remove the weights and paper but leave the ring.

Stir yogurt, lemon zest and lemon juice until smooth and add sweetener. Soak 1½ envelopes gelatin in ¼ cup (50 ml) cold water. Pour in ¼ cup (50 ml) boiling water and stir to dissolve. Stir in a little of the yogurt mixture, then combine the gela­tin with the rest of the yogurt. Refrigerate until it starts to set.

Whip the cream until stiff and fold into the yogurt. Spread over the crust. Refrigerate for 30 minutes, until firm. Soak the remaining gelatin in 2 tbsp (30 ml) cold water. Combine orange juice and strawberry jam until smooth, then heat. Dissolve the gelatin in the orange mixture. Cool slightly, then spread on top of the cake and refriger­ate. To serve, peel and slice the nectarines and quarter the strawberries, and arrange them on top. Remove the ring and cut into 12 pieces.

Per serving:- approx. 190 calories 4 g protein, 12 g fat, 16 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods