Berries yogurt jelly mooncakes

Recipe for berries yogurt jelly mooncakes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Berries yogurt jelly mooncakes are a delightful twist on the traditional mooncakes, perfect for those looking for a lighter and healthier option. These mooncakes feature a luscious yogurt jelly filling bursting with the natural sweetness of fresh berries. The combination of creamy yogurt and juicy berries creates a refreshing and tangy flavor that complements the soft and delicate mooncake skin. This recipe is a delightful treat for any occasion, whether it's a festive celebration or a simple indulgence.

Keywords: mooncakes, berries, yogurt, jelly, healthy

Berries yogurt jelly mooncakes details

Berries yogurt jelly mooncakes, recipe Rating: 4.6
Number of votes:109 INGREDIENTS:

Makes 5

Mock duck egg yolks:

150ml carrot juice

50g castor sugar

3/4 tsp agar-agar powder

1/2 tbsp evaporated milk

Filling:

190g water

180g strawberry flavoured yogurt

1 tbsp agar-agar powder

35g castor sugar

Skin:

4 tbsp raspberry filling/puree

300ml water

25g castor sugar

1 1/2 tbsp agar-agar powder

1 tbsp evaporated milk  

 

METHOD:

1. To prepare mock duck egg yolks: Combine carrot juice, castor sugar and agar-agar powder in a pan and bring to boil. Remove from fire and stir evaporated milk in. Set aside to cool slightly. Pour solution to the brim of the lower case of an ice tray . Cover with the upper case. Allow to cool at room temperature for 30 minutes. Refrigerate for an hour. When yolks have set, de-mould and set aside for later use .

2. To prepare filling: Combine all ingredients in a pan . Heat up mixture until it starts to bubble. Remove from heat and set aside to cool slightly. Divide yogurt filling into 5 nos. of 8cm plastic containers . When the filling thickens, drop one or two mock yolks in the centre of filling . Allow to set before refrigerating for another 1 hour.

3. To prepare skin: Combine all ingredients, except evaporated milk, in a pan. Heat up mixture until it starts to bubble . Remove from heat. Add evaporated milk and set aside to cool slightly.

4. Pour some solution into mooncake moulds.  Place prepared yogurt filling in the centre of the mould . Top up with remaining solution . Allow to set before refrigerating for another 1 hour.

5. Remove jelly mooncakes from moulds and keep refrigerated until ready to serve.