If you’re looking for an easy dessert for Rosh Hashana – this is the one! Soft and luscious yogurt almond cream with caramelized apples and almond streusel – all layered in a nice individual glass.
Photo: Natalie Levin
Yogurt Cream Parfaits with Apples and Almond Streusel
8-10 glasses (about 200 ml. in volume)
For almond streusel:
100 grams sugar
100 grams all-purpose flour
100 grams cold butter cut into cubes
40 grams almond meal
For yogurt and honey cream:
200 ml. natural white yogurt 3% fat
250 ml. heavy cream
20 grams honey
1/2 tsp. vanilla extract
Caramelized apples:
6 large Granny Smith apples, peeled and diced
120 grams sugar
50 ml. water
20 grams honey
Juice of one lemon
1-2 tbsp. rum
1/2 tsp. vanilla extract
Preparation:
- Streusel: preheat oven to 180c degrees.
- In a food processor with a steel blade put sugar, flour, butter and almonds and process until crumbly. Spread the crumbs on a pan lined with baking paper.
- Bake for 8-10 minutes, until golden brown.
- Cool completely before use.
- Caramelized apples: in a medium saucepan put sugar, water and honey and heat over high heat until caramel forms.
- Add in the apple cubes and lemon juice and reduce the flame.
- Cook over medium-low until the apples are tender (but not too much) and caramelized – this should take about 5 minutes. Towards the end of cooking add the rum and vanilla.
- Strain the mixture and cool completely at room temperature.
- Yogurt and honey cream: in a bowl of a mixer whip yogurt, cream, honey and vanilla until stable cream is formed.
- Assemble the desserts: pour a little yogurt and honey cream in each glass, up to 1/3 if its height.
- Put apple cubes on top of the cream and sprinkle almond streusel.
- Serve immediately.
Notes:
- Keep in the refrigerator for 2-3 days.
- You can replace the apples in any other fruit: pears, quince, nectarines etc.