Marble Yogurt Bavarois with Cherry Balsamic
1 pack graham crackers (1 hefty cup crumbs)
4 T. butter, melted
1 c. heavy whipping cream
2 c. Greek yogurt
1/4 c. sugar
1/4 c. milk
1 (.25 oz.) packet unflavored gelatin powder
Drizzle of The Tasteful Olive dark balsamic vinegar of your choice (reduced) *
Berries or other fruit for serving
Prepare a 9” spring form pan by putting parchment paper on the bottom. Crumble the graham crackers and mix with the melted butter. Place in the pan and compact the crumbs with your hands to make the bavarois base (add more melted butter if too crumbly).
In a medium bowl, whip the whipping cream into stiff peaks and set aside. In a separate medium bowl, using an electric mixer, mix the yogurt and the sugar together. In a saucepan, warm up the milk, the hotter the better, and dissolve the gelatin in it, making sure there are no clumps. Then, add to the yogurt mixture and mix well until combined. Finally, with a spatula add the whipped cream and fold gently.
Drizzle the balsamic over the top, and using a toothpick or skewer, swirl the balsamic into the the yogurt mixture to make the marbling effect.
Let it sit in the fridge for at least 3 hours. Then, remove from the mold and decorate with fresh fruit of your choice.
Recipe by Matilde Gillespie
