Now before I go on to the recipe, I must tell you a little something else: My dear friend Ruchira of Cookaroo had written this for me as a guest post. It was the first guest post on my space and I was thrilled that it was a good friend like her who was doing this for me. Ruchira is now in Islamabad, where she has moved with her journalist husband, fortunately just before she moved I got the chance to meet her when she was in Delhi. It was a sultry afternoon where we caught up with each other, brought ourselves up to date on our lives, spoke about our dreams, the uncertainty of the future and a whole lot of other things, food included, of course! So when I was on my way back home, I was thinking to myself – it is high time I made that baked yogurt. And I did, the same weekend.
I made this Baked Yogurt in two different ways – one by baking it in a bain marie and the other by baking it directly at a very low temperature. Was there a difference between the two? Yes, the first method gave me a smoother and a more mellow result. I flavoured this with some orange zest so it had that wonderful zing and a refreshing aroma. It was somewhere between a pannacotta and cheesecake in texture. Just beautiful! The second method was faster but the flavours were a little stronger and the top had a caramelly layer to it. Delicious!
Here’s the recipe for Baked Yogurt