Fluffy yogurt jelly with fruits topping
About fluffy yogurt jelly with fruits topping
This is a very light and fluffy dessert made by mixing yogurt, meringue and agar jelly. It is easy and quick to make. As I wrote in other posts, it is very convenient to make jelly using agar jelly powder because it sets even at room temperature. After making, chill it in the refrigerator for about an hour and you’ll be ready to eat. So I often make it for dessert.
There is a Japanese sweet called “Awayuki” or “Awayukikan”. Awayuki means light snow and it is the mixture of sugar-added agar solution and meringue. It has a soft texture that melts easily which resembles spring snow. Therefore it has the name “Awayuki”.
This fluffy yogurt jelly is a Western-style variation of Awayuki with yogurt. There are many different yogurts, but I use creamy and rich Greek yogurt for this recipe. Greek yogurt adds freshness and goes well with fruit toppings, and also adds richness to the jelly. Below is a link to the health benefits of Greek yogurt, so if you find it interesting, click to read.
Jelly that is difficult to separate
I often hear that the jelly has two layers when mixing jelly with the meringue. In this recipe, yogurt and meringue are mixed, so even if you add hot jelly liquid, the temperature will drop just right and it will be difficult to separate. On the contrary, it starts to set soon, so you need to put the toppings on quickly.
Eat it the same day
It’s very easy and delicious, but the disadvantage is that you can’t store it. Since meringue only foams egg whites and does not heat them, use fresh egg white, refrigerate the jelly after making it, and eat it the same day.
Fluffy yogurt jelly with fruit topping
Equipment
- 1 x mold (15 x 15 x 4 cm, 900ml )
- a hand mixer
Ingredients
- 1 Fresh egg white
- 25 gram Sugar (fine granulated sugar) for meringue
- 200 gram Greek yogurt
- 3 gram Agar jelly powder The quantity can vary depending on the product, so follow the instructions on the package. Use the amount required for about 500 ml.
- 120 ml Water
- 75 gram Sugar (fine granulated sugar) for agar jelly
- Appropriate amount of Favorite fruits Kiwis, strawberries, oranges, blueberries etc., which don't discolor over time
Instructions
- Cut the fruit into pieces that are easy to eat. Wet the mold with water and drain.
- To make meringue : put the egg white in a bowl and beat with a hand mixer on high speed until a large foam forms. Add 25 gram sugar little by little and beat on high speed until the foam is fine and glossy, forming peaks when the whisk is raised.
- Add the Greek yogurt in two portions and mix well each time.
- Put 120 ml of water and 3 gram of agar jelly powder in a pan, mix well and heat over medium heat. When it boils, reduce the heat and cook for a few minutes until the agar jelly powder is completely melted. When the agar jelly powder is completely melted, add 75 gram of sugar to dissolve it, change from low to medium heat, and when it boils again, remove it from the heat.
- Pour the agar solution to the meringue and yogurt mixture little by little and mix well each time.
- Pour the jelly into the mold.
- Arrange the fruits on it before the jelly sets. Refrigerate for at least 1 hour before eating.
Notes
After making custard cream or something like that and when egg white remain, please try this recipe. If you like simple jellies, try the recipes below.
Thank you for reading and Bon Appetit !
