Greek yogurt cream with vanilla and currant coulis

Difficulty: ★☆☆


  • 120 ml. plain Greek yogurt
  • 60 ml. liquid cream 35% fat
  • 20 gr. sugar

    To make the currant coulis:

  • 150 gr. currants
  • 1/2 vanilla pod
  • 45 gr. sugar
  • 50 ml. water

Category: Desserts


Prepare the coulis in a Magefesa Dux pot, add all the ingredients and cook for 6 to 8 minutes over medium heat. Once the required time has elapsed, remove the vanilla pod and scrape its interior with a knife to extract the seeds that will be added to the coulis. Pour the currants in the mixing glass of our Magefesa Mescolare blender and grind over low speed to prevent the coulis from losing color. Strain and store in the refrigerator. Whip the cream in a Magefesa Voluta bowl blender. To do so, adjust the set of beating rods, pour the liquid cream in the bowl and sprinkle with sugar. Beat over medium-high speed until the cream is well whipped. Reduce speed, add the yogurt, and beat the set until you get a homogeneous cream. Serve in a glass cup or bowl, pour the currant coulis into the bottom of the glass and cover with the yogurt cream.