Quick Yogurt Cups with Orange-Cardamom Cream and Almond Crumble - photo 1
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Quick Yogurt Cups with Orange-Cardamom Cream and Almond Crumble

Desserts Anything 30 min Easy 8 wyświetleń ~34.42 PLN - (0)
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Description

A light, seasonal dessert combining creamy Greek yogurt with the aroma of orange and cardamom, baked slices of persimmon, and a crunchy almond-oat crumble. The dish is quick to prepare and visually striking due to the contrast of the light cream, golden fruits, and darker crumble. Inspiration: contemporary home cooking, where simplicity and fresh ingredients take center stage. Serve in low glasses or cups, preferably chilled for a short while; it pairs wonderfully with spiced tea or espresso. Flavor profile: creamy, slightly tangy yogurt base, warm notes of cardamom and honey, and a sweet-nutty, crunchy crumble. Visual appeal: layers of cream and fruit, crumble topping, and green mint leaves for contrast.

Ingredients Used

Ingredients (13)

Servings:
4
  • Greek natural yogurt 10% 400 g
  • Persimmon 1.8 szt.
  • Honey 30 ml
  • Blanched almonds 60 g
  • Butter 40 g
  • Brown sugar 30 g
  • Wheat flour 30 g
  • Mandarin 160 g
  • Oat flakes 40 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
  • Candied orange peel 20 g
💰 Szacowany koszt dania: ~34.42 PLN (8.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond Crumble

1

Preheat the oven to 180°C (top and bottom heat). Spread the almonds on a baking sheet and roast them in the oven for 6–8 minutes until they turn golden and develop a stronger aroma. If using a pan, toast over medium heat for 4–5 minutes, stirring every 30 seconds.

Ingredients: Blanched almonds
Use a baking tray lined with parchment paper. Be careful not to burn the almonds — burning would give them a bitter taste.
2

After cooling the almonds, briefly blend them in a food processor into coarser pieces (not into powder). In a large bowl, combine the ground almonds, oats, flour, and brown sugar. Add the cold butter cut into small cubes and rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (some clumps should be the size of a pea).

Ingredients: Blanched almonds, Oat flakes, Wheat flour, Brown sugar, Butter
Use a food processor or a wooden spoon. If you are mashing by hand, work quickly with your fingers so the butter doesn't soften too much. The correct consistency: moist clumps, not a uniform dough.
3

Spread the crumble evenly on a baking sheet lined with parchment paper. Bake at 180°C for 12–15 minutes, gently stirring the crumble every 6–7 minutes to ensure it browns evenly. Once baked, set aside to cool completely — the crumble will harden and become crispy.

Ingredients: Blanched almonds, Oat flakes, Wheat flour, Brown sugar, Butter
The best is a baking tray with low edges; mix with a spatula or a tossing spoon. The correct result: after cooling, the crumble is dry and crunchy, not soft or wet.

Preparing the fruits

4

Preheat the oven to 200°C (if it is still hot from the previous step, keep this temperature). Wash the persimmons and remove the stems. Cut each fruit into slices about 1 cm thick (you can keep the shape of half-moons). Arrange the slices on a small baking tray lined with parchment paper.

Ingredients: Persimmon
Use a sharp knife to cut soft fruits; if the fruits are very soft, work gently to avoid crushing the flesh.
5

In a bowl, mix the juice squeezed from the mandarin with 15 g of honey and 1 teaspoon of cardamom (use 2 g of cardamom), then gently coat the slices of persimmon in this marinade. Spread the slices evenly on a baking sheet and bake for 8–10 minutes at 200°C — the slices should soften and slightly caramelize at the edges, but not fall apart.

Ingredients: Persimmon, Mandarin, Honey, Ground cardamom
Use tongs or a spoon to coat the pieces of fruit. The desired effect: the edges of the fruit are golden and sweet, while the center still holds its shape.

Cream

6

Pour Greek yogurt (400 g) into a bowl. Add the remaining 15 g of honey, a pinch of salt (1 g), and, if you like, the grated zest of one mandarin. Whisk everything together with a hand whisk or spoon until the mixture is smooth and slightly shiny (about 30–60 seconds).

Ingredients: Greek natural yogurt 10%, Honey, Salt, Mandarin
Use a large metal or glass bowl and a whisk. Do not mix too long — a smooth consistency is enough; overmixing can thin out the yogurt.

Assembly

7

Prepare 4 low glasses or cups. Place about 80–100 g of yogurt cream at the bottom of each, smoothing the surface with a spoon. On top of the cream, place 3–4 slices of roasted persimmon (about 90 g of fruit per serving), drizzle with a little of the roasting juice, then generously sprinkle with crumble (about 25–30 g of crumble per serving). Repeat the layer of cream, fruit, and crumble, leaving crumble on top for visual effect.

Ingredients: Greek natural yogurt 10%, Persimmon, Blanched almonds, Oat flakes, Brown sugar, Butter
Use a tablespoon for layering and a small spatula for leveling the layers. The desired effect: clear layers, the crumble should not be soaked in moisture — serve immediately after layering.
8

Finish the decoration: add a few segments of fresh mandarin to each cup (remove the white membranes), sprinkle with a bit of candied orange peel (optional), and garnish with a fresh mint leaf. Serve immediately — the crumble will retain its crunch.

Ingredients: Mandarin, Candied orange peel, Fresh mint
If you are preparing the dessert in advance, keep the crumble and the fruit separate; add the crumble just before serving to keep it crunchy. Additionally, you can add candied orange peel for decoration and flavor.

Serving

9

Serve the dessert chilled for a maximum of 10–15 minutes in the fridge or immediately after preparation. Place the cups on a tray and add a small teaspoon to each portion.

For serving, it's best to use clear glasses to showcase the layers. Do not leave layered desserts in the fridge for more than an hour with the crumble on top, as it will become soggy.

Fun Fact

💡

Cardamom, used in this dessert, was once one of the most expensive spices and traveled alongside valuable cargo on ancient trade routes — its aroma pairs perfectly with citrus.

Best for

szybkie spotkanie z przyjaciółmi deser po lekkim obiedzie przyjęcie sezonowe (zimowe/cytrusowe)

Tips

🍽️ Serving

Serve in transparent cups to showcase the layers. Prepare the crumble in advance and store it in an airtight container; for decoration, add fresh mint leaves and thin slices of tangerine. For adults, you can drizzle the fruit with a bit of orange liqueur just before serving.

🥡 Storage

Store the cream and baked fruits in separate containers in the refrigerator for up to 48 hours. Keep the crumble in an airtight container at room temperature for up to 3 days. Once the dessert is assembled, store it in the refrigerator for no longer than 12 hours (the crumble will lose its crunch).

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