Lychee Baked Yogurt
Lychee Baked Yogurt is a light, creamy, and refreshing summer dessert made with strained yogurt, fresh lychee puree, cream, and condensed milk. This easy vegetarian dessert requires only a handful of ingredients and is baked gently in a water bath before being chilled to perfection. Garnished with fresh lychees, nuts, and rose petals, it makes an elegant dessert for any occasion.
Ingredients
- 1 cup yogurt
- 15 fresh lychees
- 2 tbsp condensed milk
- ¼ cup fresh cream
For Garnish
- Fresh lychee pieces
- Slivered almonds
- Pistachios
- Dried rose petals
Instructions
- Strain the yogurt in a sieve for 20–30 minutes to remove excess liquid.
- Blend the lychees into a slightly coarse puree.
- Use the strained yogurt (reserve the whey for another recipe if desired).
- Mix the condensed milk into the yogurt until smooth.
- Add the fresh cream and lychee puree, then mix well. If the mixture becomes too thin, add 1 tablespoon of cornflour to help the dessert set.
- Pour the mixture into oven-safe bowls, filling each about three-quarters full, and cover them with foil.
- Place the bowls in a baking tray filled with water (water bath).
- Preheat the oven to 160°C.
- Bake for 15 minutes at 160°C.
- Allow the desserts to cool completely.
- Refrigerate for 5–6 hours until fully chilled and set.
To Serve
Remove the foil and garnish with fresh lychee pieces, slivered almonds, pistachios, and dried rose petals. Serve chilled for the best flavor and texture.
