I am super excited to share my next installment of Be my Guest. Today the lovely Aran, from Cannelle et Vanille is visiting the blog. Aran is not only a super talented food photographer and chef, she is also the author of the successful gluten-free cookbook Small Plates and Sweet Treats. She teaches photography and food styling at different workshops in the US, Canada and Europe, which she documents on her amazing blog. I met Aran last summer and she is one of the kindest people I’ve ever met – so talented and so happy to teach and share. I am so pleased she agreed to share her Yogurt Pops recipe, which you can also find on page 270 of her book.
Aran’s style of photography is mostly light, bright and airy, with playful sprigs of ingredients, amazing light and floral patterns. Although I try to go into these posts with as little comparison as possible, I knew her photos would be reflective of her signature style and I also knew that an icy cold treat like this would have me hard pressed not to shoot my own photos in a light and airy fashion.
Aran chose this recipe because it’s July and we all could use a little icy treat. She also likes to make these yogurt pops with her kids, as they are relatively easy to assemble. Every recipe that Aran shares has an elegant twist, something that elevates it from the ordinary to something special and unusual. This recipe calls for Cardamom. Cardamom was available in two varieties at my regular grocery store. Don’t omit it – it takes these yogurt pops to the next level – the added smokiness is amazing – it adds depth and a bit of a surprise to the cool treat.
I followed Aran’s recipe and added a couple of stray blackberries I had lying around. I also made mine in basic Popsicle molds because I don’t own shot glasses. I had enough of the berry puree left over at the end, so I decided not to make the berry consommé the recipe calls for. You can see it in the last image that Aran provided – the clear jewel tone is amazing!
This recipe was perfect – a fun cooking activity with the kids that resulted in a great summer treat. Thank you Aran for joining me today!
- 3/4 cup ripe strawberries, hulled and sliced
- 1/2 cup plus 2 tablespoons natural cane sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 vanilla bean, split lengthwise and seeds scrapped
- 4 cardamom pods, crushed
- 1 cup whole-milk Greek-style yogurt
- Place six shot glasses in the freezer to chill. In a small saucepan, toss together the strawberries, 2 tablespoons of the sugar, and the lemon juice. Let the mixture sit at room temperature for 15 minutes, until the strawberries start to release their juices. Bring the saucepan to the stove and cook over medium heat for 3 minutes. Puree the mixture in a food processor or blender and strain it into a clean bowl. Refrigerate for 15 minutes.
- Pour small amounts of the chilled strawberry puree along the insides of the frozen shot glasses. Return to freezer.
- In a small saucepan, combine 1/2 cup water, the remaining 1/2 cup sugar, vanilla bean and seeds, and cardamom pods. Cook over medium-high heat until the sugar dissolves. Remove the pan from the heat and let the syrup steep for 15 minutes. Strain the syrup and discard the cardamom and vanilla bean.
- Whisk the yogurt into the syrup and refrigerate the mixture for 15 minutes. When chilled, carefully pour the yogurt mixture into the frozen shot glasses. Return the shot glasses to the freezer for 15 minutes, then insert Popsicle sticks and freeze until solid.
I used strawberries, raspberries and blackberries for my berry puree. I also used popsicle molds instead of shot glasses, but followed the same directions.