Think of this as a cross between a panna cotta and a mousse. There aren’t many ingredients, so the use of a really lovely local honey and good-quality yoghurt will make a big difference. If you’re lucky enough to know a beekeeper, even better! I’m constantly in awe of chef Katja Tausig, who not only forages mushrooms and cooks incredible food, but also spends her free time beekeeping and documenting it on her Instagram. It’s gripping stuff.
Yoghurt and honey bavarois with oat biscuits
Prep 1 hr
Chill 4 hr+
Cook 10 min
230g double cream
20g caster sugar
1½ gelatine leaves, soaked in cold water
130g Greek yoghurt
1 orange, peeled and segmented, to serve (optional)
For the oaty biscuits
50g unsalted butter
70g golden syrup
½ tsp bicarbonate of soda
65g jumbo oats
40g flaked almonds
35g plain flour
¼ tsp flaky salt
Warm 150g cream with the honey and sugar, and stir to dissolve; when it’s steaming, remove from the heat. Squeeze the water out of the gelatine and, using a whisk, stir into the warmed cream to melt. Take off the heat and leave to cool for 10 minutes.
Meanwhile, whip the remaining cream to soft peaks. Put the yoghurt in a large bowl and pour in the cream mixture, stirring with a whisk to combine. Use the whisk to fold in the whipped cream, so there are no lumps. Pour into glasses, ramekins or dariole moulds, and transfer to the fridge to set for at least four hours.
Now make the biscuits. Heat the oven to 200C (180C fan)/390F/gas 6. In a saucepan, heat the butter and golden syrup until bubbling. Add the bicarb, whisk until frothy, then take off the heat. Mix the remaining biscuits ingredients in a small bowl, then stir into the hot syrup mix until evenly coated.
Line large oven tray with baking paper. Liberally grease six or seven 7cm metal rings and put these on the tray. Spoon in a large tablespoon of the biscuit dough into each ring, pressing it in to make it even. Bake for 10 minutes, then remove from the oven and, while they’re still hot, lift off the metal rings. Leave to cool fully before eating.
Serve the bavarois with the oat biscuits and blood orange segments.