No Bake Greek Yogurt Dessert (Easy Strawberry Desserts)
This beautiful no bake Greek yogurt dessert is a perfect summer treat! You don’t need to bake any cakes to surprise your guests and loved ones.
Cuisine: European cuisine
Keyword: easy, summer
Author: Cooking Journey
For the base:
38gdark chocolate with Oreo filling/1.34 oz
30gchocolate biscuits without filling/1.06 oz
For the white layer:
100gwhite chocolate/3.53 oz
200gGreek yogurt/7.05 oz
100mlheavy cream/3.38 fl oz
1tspcrushed chocolate biscuits
Combine gelatin with water and leave to bloom.
For the base combine chocolate biscuits with Oreo chocolate and melted butter – in the food processor.
Put 3 molding rings (each 3 inch/ 7,5 cm in diameter)** on the flat plate or tray, layered with parchment paper. Divide the chocolate crumbs between all the rings. Gently press to the bottom with a back of measuring cup or a bottom of the shot glass (or any small glass).*** Leave in the fridge.
Melt white chocolate on a Bain Marie or double boiler.
Whip heavy cream until very soft peaks (here you can add sugar, if needed), about 5 minutes, until it reminds yogurt texture.
Fold whipped cream into Greek yogurt. Slowly mix in melted white chocolate, working in batches.
Melt gelatin in microwave or on the stove. Add a tablespoon of yogurt mixture in the bowl with gelatin and mix well. Combine this mixture with white layer. You can whisk on a slow for a few seconds until everything is combined.
Remove rings with chocolate base from the fridge. Cut off green par of the strawberries and slice every strawberry in half lengthwise (see the photos). Arrange the strawberries around the ring. Press cut sides to the rings. You will need about 5 strawberries per ring, depending on the size of the strawberries.
Pour the yogurt mixture in the rings and leave to set in the fridge for about 30-60 minutes. When you see it is set, you can also check with your finger.
To remove the desserts from move, run a thin knife around the edges (don’t push it more than half the inch). Then invert the rings – upside down – with white layer on the parchment paper (cut the paper in three squares). Gently push the biscuit base with ALL your fingers, pulling the ring up - with the other hand. Then raise the parchment paper and put the dessert on the plate with biscuit side down.
Insert chocolate figures on top, add strawberries, mint leaves and flowers. Sprinkle crushed nuts and chocolate biscuits around the edges of the dessert.
* Melt 100g dark chocolate on the Bain Marie or double boiler (more instruction on this method you can find in our Cherry Cake post). Pour over baking tray, layered with parchment paper. Spread evenly with an offset spatula or a knife in thin layer. Leave to set in the fridge. Then with a sharp knife cut figures. Leave in the fridge until needed. ** If you have 1 or 2 rings, you can work in batches. Divide all the ingredients in 1-2 bowls. Leave the butter and gelatin to add BEFORE mixing with other ingredients and placing in the ring molds. *** If you press the chocolate base too hard it will be hard like a rock, but still possible to cut with a knife.