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Yoghurt muffin with berries

Yoghurt muffin with berries, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Cupcakes

Ingredients portion 8

Chicken egg 4 pieces

Yoghurt 250 g

Vegetable oil 225 ml

Vanilla bean 1 piece

Sugar 300 g

Grated lemon peel 1 teaspoon

Grated orange peel 1 teaspoon

Wheat flour 230 g

Baking powder 1 teaspoon

Salt to taste

Frozen berries 400 g

Almonds 80g

Butter 50 g

Sugar coating 200 g

Biscuit crumbs to taste

Cooking instructions 30 minutes

1 Butter the tin, sprinkle with the biscuit crumbs and leave to cool. To make the pastry, separate the egg yolks and whites. Whisk the yolks, yoghurt, vegetable oil, vanilla flesh, lemon and orange zest and 120 g sugar in a separate bowl. Sift the flour and baking powder into the bowl and mix everything together.

2 Whisk the whites with a pinch of salt, add another 120 grams of sugar, let it dissolve, then whisk well. Gradually add the whisked whites to the batter along with the frozen berries.

3 Place the prepared batter into the mould immediately and bake in the oven at 160 degrees (top and bottom heat) on the 2nd shelf from the bottom for 50-60 minutes. Slightly cool the yoghurt cupcake, remove from the mould and cool on a wire rack.

4 For the glaze, boil 1 tablespoon sugar in 50 ml water until caramelised. Add the almonds. Spread the caramel on a tray lined with baking paper and leave to cool. Break the grilled almonds into the frosting bag with the pastry roller.

5 Break up the white icing and melt in a hot water bath. Add the butter and vegetable oil, then mix in the grillières. Sprinkle the frosting over the cupcake and allow to set.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .