Set Yoghurt with Pears and Rosemary Recipe - Great British Chefs
This pretty pear dessert recipe combines the fruit with a creamy set yoghurt, light and crispy almond cake and aromatic candied rosemary leaves.
Ingredients
- 4 pears
- 20ml of stock syrup
- 1 lemon, juiced
- 500ml of yoghurt, Matt uses Dorset yoghurt
- 200ml of double cream
- 100g of caster sugar
- 5 gelatine leaves
- 100g of butter
- 100g of sugar
- 100g of plain flour
- 100g of ground almonds
- 2 eggs
- 3 sprigs of rosemary
- 150g of sugar
- icing sugar, to dust
- vegetable oil, for deep-frying
- 2 pears
- 1 handful of hazelnuts, halved
- lemon balm, to garnish
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