Rezept von Clotilde Dusoulier: Lebanese Coffee Dessert Jars

Rezept von Clotilde Dusoulier: Lebanese Coffee Dessert Jars

The French Market Cookbook
Vegetarian Recipes from My Parisian Kitchen
Clotilde Dusoulier, Fotos Francois Nicol
Clarkson Potter (2013)

Clotildes Spielart des Klassikers Tiramisu zeigt bekannte Texturen, orientalisch neu interpretiert. Diese Nachspeise überzeugt sowohl mit wenig Süße, für Schleckermäuler und Baklavaliebhaber erhöht man den Honiganteil nach Belieben. Annick

ORIGINALREZEPT von Clotilde Dusoulier: Lebanese Coffee Dessert Jars
Serves 6

Ingredients
120 ml strong coffee, unsweetened
Seeds from 6 green cardamom pods, finely ground, or ¾ teaspoon ground green cardamom
2 to 3 level tablespoons mild honey, to taste
480 ml plain Greek yogurt
185 g ladyfingers (about 30)
85 g unsalted pistachios, halved 55 g good-quality bittersweet chocolate (about 65% cacao), chilled

Preparation
1. Have ready 6 transparent jars or glasses, about 1/2 cup / 120 ml in capacity.

2. In a small saucepan combine the coffee and cardamom. Bring just under a simmer over low heat, remove from the heat, and set aside to cool.

3. Stir 2 tablespoons honey into the yogurt. Add more to taste; it should be pleasantly sweet, but not overly so.

4. Cut the ladyfingers into bite-size pieces. Quickly dip half of these pieces in the cardamom coffee and divide among the glasses, arranging them more or less in a single layer at the bottom. (If your ladyfingers fall apart when dipped, place them dry in the glass and brush with the coffee instead of dipping.)

5. Spoon the sweetened yogurt over the ladyfingers, about 2½ tablespoons per glass. Sprinkle with half of the pistachios, dividing them equally among the glasses, and grate chocolate on top using a zester or vegetable peeler.

6. Repeat the layers—coffee-dipped ladyfingers, yogurt, and pistachios, but not the grated chocolate—using up the remaining ingredients.

7. Cover and refrigerate for 2 hours or overnight, removing from the fridge 30 minutes before serving. Grate the remaining chocolate then (if you do it earlier, it will absorb moisture in the fridge and won’t look as pretty).

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Veröffentlicht im März 2014

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