Coffee and Yogurt Diamond

By corlear

Ingredients

• For the sablée pastry:
• 11/3 cup butter
• 1/4 cup salted butter
• 11/4 cup icing sugar
• 23/4 tbsp egg yolks
• 51/2 cup plain flour
• 31/4 tbsp coffee paste (the amount will depend on the brand used)
• For the yogurt gelatin:
• 7/8 cup Greek yogurt
• 11/2 tbsp basic syrup
• 1/2 cup water
• pinch powdered agar-agar
• 1 sheet gelatin (previously rehydrated in cold water)

Details

Servings 10

Preparation

Step 1

For the sablée pastry:
1. Beat the butter, salted butter and icing sugar together in a mixer.
2. Gradually add the egg yolks, the coffee paste and a little of the flour.
3. Finally, fold in the rest of the flour.
4. Stretch the coffee sablée pastry to ¼" high and into a 2/3" square.
5. Leave the pastry to rest for several hours.
6. Bake at 345ºF for 7 min.

For the yogurt gelatin:
1. Bring the water, syrup and agar-agar to the boil.
2. When it comes to the boil, remove from the heat and dissolve the sheet of gelatin in it.
3. Add the yogurt, stir until the ingredients are all thoroughly mixed together and leave to set on the tray in the fridge. The gelatin should be ¼" deep.

Final Steps & Preparation:
1. Cut the yogurt gelatin just slightly smaller than the sablée pastry and place the gelatin on top.
2. Serve on a tray.