Author Notes
These bars from curd cheese and yogurt, designed in our lab, are flavored with lavender, solidified with algae agar-agar and colored with the home-made raw black-currant syrup. —SweetLaab
Ingredients
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200 grams
wholemeal biscuits, ground
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6 tablespoons
coconut oil
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2 tablespoons
honey
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500 grams
soft cottage cheese, low-fat
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150 grams
white Greek yogurt, fat-free
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1 tablespoon
vanilla extract
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8 tablespoons
cane sugar (or to taste)
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2 tablespoons
dried lavender flowers (preferably from herb store) to make 1.6 - 1.8 l of the tea
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13 grams
agar-agar
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3 tablespoons
black-currant syrup
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10-15 sprigs
fresh lavender flowers to garnish
Directions
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Mix biscuits with coconut oil and honey, then press into the form of 32 x 23 cm (12 19/23 x 9 1/16 in) using the cup with a flat bottom
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Bake for 15 min. in an oven preheated to 150 oC (302 oF), to harden the layer
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Combine cottage cheese, yogurt, vanilla, sugar (if it is too solid, add milk) and then stir in boiled agar in the lavender tea (550-600 ml),
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Pour the agar mixture into the form with biscuits, it will solidify in a few minutes, then store the form in a refrigerator, work quickly because agar solidifies fast, the height of curd cheese layer should be around 2 - 2.5 cm (0 .63 / 64 in)
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Meanwhile make the jelly top layer: dissolve 3 g agar in 400 ml of lavender tea, let stand for a few minutes to swell it and then boil over low heat for a few minutes, add syrup, wait until it cools down a bit (but does not harden) and pour over the solidified cheese layer in the form, allow solidify in the refrigerator for an hour covered with the foil or preferably overnight
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Cut into slices (12 large squares, or 24 smaller rectangles)
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Garnish with small sprigs of lavender
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