Yogurt Bar With White Chocolate, Cherries And Coriander Recipe

Make the yogurt base

In a large mixing bowl, whisk together the Greek yogurt, plain yogurt, honey, vanilla extract and grated lemon zest until smooth and fully combined. Taste and adjust sweetness with an additional 1 teaspoon honey if desired. Chill in the refrigerator while preparing toppings (at least 15 minutes).

Prepare white chocolate sauce

Place the white chocolate in a heatproof bowl. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer (small bubbles at the edge). Pour the hot cream over the white chocolate and let sit for 1 minute to melt. Stir gently until smooth and glossy. Add the butter and a pinch of salt, stirring until incorporated. If sauce is too thick, thin with 1-2 teaspoons warm water. Keep warm or cover to prevent film forming; it will thicken as it cools.

Cook cherries (fresh compote)

In a medium saucepan, combine the pitted halved cherries, granulated sugar and lemon juice. Cook over medium heat, stirring occasionally, until cherries release their juices and the mixture becomes saucy, about 6–8 minutes. If you want a slightly glossy, thicker glaze, mix the cornstarch with the cold water to make a slurry and stir it into the cherries, cooking for another 30–60 seconds until slightly thickened. Remove from heat and let cool to room temperature; juices will thicken further as they cool.

Prepare coriander

Reserve about 2–3 tablespoons of whole coriander leaves for garnishing. Roughly chop the remaining leaves and combine with the minced coriander stems and the lime juice in a small bowl. Gently toss to blend. This lightly dressed coriander will be sprinkled over the yogurt to provide a bright, herbaceous contrast. Taste and adjust lime by a drop if needed.

Toast almonds (if using)

If using almonds, toast them in a dry skillet over medium heat, stirring frequently, until fragrant and pale golden, 3–4 minutes. Cool slightly and roughly chop or leave sliced. Alternatively, use your preferred granola.

Assemble the yogurt bar

Spoon the chilled yogurt into individual bowls or a shallow serving tray. Arrange the cherry compote in a bowl or spoon portions over the yogurt. Drizzle warm (or slightly cooled) white chocolate sauce over the yogurt and cherries. Scatter toasted almonds or granola and the chopped coriander mixture over the top. Finish with reserved whole coriander leaves, a final light drizzle of white chocolate, a sprinkle of lemon zest and a tiny pinch of sea salt flakes to brighten the flavors.

Serving suggestion

Serve immediately so the white chocolate remains slightly pourable and the coriander is fresh. Provide extra white chocolate sauce and cherry compote on the side for guests to customize. Leftovers: store yogurt base and toppings separately in airtight containers in the refrigerator for up to 3 days; rewarm white chocolate gently before serving.