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Recipe Detail Page
Strawberries Jubilee with Vanilla-Rosewater Yogurt and Pistachio Dust
Summer 2024
A Mediterranean twist on a classic jubilee, this version swaps in strawberries for cherries and Greek yogurt for ice cream. Fragrant rosewater and finely chopped pistachios further play up the theme. Served in cocktail coupes, this stunning dessert will have your guests begging for the recipe.
Serves 6
2 cups (500 mL) vanilla Greek yogurt
4 tsp (20 mL) rosewater
1 lb (455 g) strawberries, washed, hulled, halved
1 tbsp (15 mL) fresh lemon juice
2 packets (each 8 g) natural vanilla sugar
1 tsp (5 mL) cornstarch
1/3 cup (80 mL) brandy
3 tbsp (45 mL) very finely chopped pistachios
1. In a medium bowl, stir together yogurt and rosewater. Cover and refrigerate until ready to use, up to 1 day.
2. Stir together strawberries, lemon juice and vanilla sugar in a medium saucepan. Place over medium heat. Cook until sugar has melted, stirring occasionally, about 1 minute. In a small bowl, stir cornstarch and brandy, and add to strawberries. Lower heat to maintain a gentle simmer. Cook until strawberries have softened and juices have thickened slightly, 8 to 10 minutes.
3. Divide strawberry mixture between six coupe glasses. Top with yogurt and sprinkle with pistachios. Serve immediately.
Serves 6
