Yogurt bavaroise
with sweet Thassos walnut



  • 2 basins
  • 2 bowls
  • 1 pot deep and small
  • 1 strainer
  • Spoons
  • 1 teaspoon deep
  • 1 general purpose knife
  • 1 egg beater
  • 1 saucepan with one hand


  • 600 gr. strained yoghurt
  • 200. gr Thassos thymehoney
  • 250 gr. Sweet walnut ofThassos
  • 100 gr. milk
  • 150 gr. cream 36% fat
  • 10 gr. gelatine
  • 120 gr. egg yolks


  • Put half the honey and milkin a saucepan over low heat, stirring constantly until boiling.
  • Put the egg-yolks and therest of the honey in a deep pan and shatter them with a whisk until they turnwhite.
  • Slowly add the milk mixture and stir constantly.Put on a low heat, stirring until it starts to set.
  • Then, Put the jellies incold water to swell.
  • When the mixture sets, pass it through a fine sieveand pour in the jellies to melt
  • Put the utensil in a largerone with ice and water.
  • Whip the cream in a deep panto set.
  • Stir the mixture to cool andstart to set.
  • Once this is done, add thecream and incorporate.
  • Pour into a mold and put inthe fridge to thicken. When this is done, put a walnut on top together with thesyrup.
  • PS. Alternatively we candrain the sweet-walnuts, chop them in half and put them in the mixture. Garnishwith half sweet-walnuts on top.

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