In the end of the summer, when craving for something sweet and refreshing, but bored with ice cream, this is my substitute for it.
No cooking is needed to prepare this dessert, and if you choose a low-fat yogurt and don’t go crazy with the honey and liqueur quantities, it’s actually light and healthy. Think of all crunchy nuts, dense tangy yogurt, honey, fruits and fresh herbs! Of course, you can totally and deliberately go beyond with whichever ingredient you like.
800ml plain yogurt, Greek stile
200g white grapes
40ml mint liqueur*
50g cashew or hazelnuts
2 tbsp fresh mint leaves
*I used mixed white rum and a summer leftover mint syrup (Mojito, Routine 1883). The combination was terrific! Of course, as with the rest of the ingredients, you can easily improvise according to your taste.
Whisk the plain yogurt and drain it. Cover a large bowl with a piece of cheesecloth or a clean white dish towel. Dump the yogurt into the center of the cloth, bring the four corners of the cloth together and lift the yogurt. Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth). Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn’t touch the bottom (so that the liquid can continue to drain). Leave for 2-3 hours, until the yogurt has lost more of its liquids.
Of course, if you prefer, you can thicken it, using some gelatin.
Meanwhile rinse the grapes, half them and remove the seeds, if it’s got any. Put the grapes in a bowl, pour over the liqueur and leave them to marinate for an hour.
Cut coarsely the nuts. If you wish, you can toast them for few minutes in the oven. Distribute nuts into the serving glasses.
When the yogurt is thickened, whisk the honey in it and spoon over the nuts. If you’ve added gelatin, smooth the top and put the serving glasses in the fridge to set.
Add the fresh mint leaves to the grapes, stir and distribute the mix, (the fruits with all the juices) over the yogurt.
You could eat them straight away or keep them in the fridge for up to 3 days, covered.