Yogurt Recipe

Bloom gelatin

Place the gelatin sheets in a small bowl of cold water and let soften for 5–10 minutes.

Heat liquids

In a small saucepan, combine the milk and 150 ml of the heavy cream. Warm gently over medium heat until steaming but not boiling (about 70–80°C / 160–175°F). Remove from heat.

Melt chocolate

Place the finely chopped white chocolate in a heatproof bowl. Pour the hot milk/cream mixture over the chocolate and let stand for 1 minute to soften, then whisk until smooth and fully melted.

Add gelatin and remaining cream

Squeeze excess water from the gelatin sheets and whisk them into the warm chocolate mixture until fully dissolved. Stir in the remaining 300 ml heavy cream, vanilla paste, and salt until smooth and homogenous.

Chill and set

Pass the namelaka through a fine sieve into a bowl to ensure smoothness. Cover surface with plastic wrap and refrigerate for at least 4 hours (preferably overnight) until set but still spoonable. Before serving, whisk briefly to loosen to a creamy, mousse-like texture.

Prepare batter

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat. In a bowl, whisk together powdered sugar and egg whites until smooth (no foamy peaks required). Stir in melted butter and vanilla extract. Fold in sifted flour, cocoa powder, and a pinch of salt to make a loose, spreadable batter.

Bake thin rounds

Using a small offset spatula or the back of a spoon, spread 6–8 small rounds (about 6–7 cm / 2.5" diameter and very thin, ~1–2 mm) of batter onto the prepared sheet, leaving space between. Bake for 6–8 minutes until edges are golden brown.

Shape into cigars

Work quickly: remove one baked round at a time and, while still pliable, lift it with a spatula and roll around the handle of a wooden spoon or a small metal rolling form to create a thin cigar/pâte à cigarette shape. If it hardens too fast to shape, return rounds to oven for 10–20 seconds. Let shaped cigars cool completely to crisp up. Store in an airtight container until plating.

Cook raspberries

In a small saucepan, combine raspberries, granulated sugar, lemon juice, and 30 ml cold water. Cook over medium heat, stirring occasionally, until raspberries break down and mixture begins to bubble, about 6–8 minutes.

Thicken and cool

If you prefer a slightly thicker compote, stir in the cornstarch slurry and simmer for another 1 minute until thickened. Remove from heat and let cool to room temperature. For a smoother compote, press through a fine sieve to remove seeds; reserve some whole berries for texture if desired.

Prepare yogurt

If you want lightly sweetened yogurt, stir the icing sugar and lemon zest into the Greek yogurt until smooth and taste-adjust to preference.

Portion base

Divide the yogurt evenly among 6 serving glasses or bowls (about 4 generous tablespoons / ~65 g yogurt per serving if making 6 servings).

Layer namelaka

Spoon or pipe the white chocolate namelaka over the yogurt in each glass, using roughly 2–3 tablespoons (about 40–50 g) per serving to create a creamy layer. Smooth lightly with the back of a spoon.

Add raspberry compote

Spoon about 1–2 tablespoons of raspberry compote on top of the namelaka layer in each serving. Swirl slightly with a toothpick if you want a marbled effect, or leave as a distinct layer for contrast.

Top with fresh fruits and cigarette

Scatter a mix of fresh forest fruits (about a small handful) on top of each serving. Finish each portion by inserting a pâte à cigarette cigar diagonally into the dessert for crunch and visual height.

Chill briefly and serve

Chill assembled desserts for 15–20 minutes if you prefer them slightly chilled, or serve immediately. Serve cold or slightly cool; extra compote and fruits can be offered on the side.