So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the launch of their new line of Yagööt@Home, I chose to go the Southeast Asian route and use some inspired ingredients: coconut frozen yogurt, Thai basil, a French red wine, ginger. Sriracha.
Sometimes a recipe comes together so easily. Ingredients fall into each other like long-lost friends, perfectly happy to hang out again. And while everything except the sugar and strawberries (and the coconut Yagööt of course) in this dessert are savory, I can guarantee that it makes one of the sexiest desserts you’ve ever tasted. And did I mention that it takes only ten minutes to make?
For the red wine in this recipe, I used a Beaujolais-Villages, because it’s widely available as well as relatively inexpensive. An inexpensive pinot noir would work, too. I use only a cup, so heck, you can kind of throw this together if you’ve got a bit of wine left over from dinner. This time, I used fresh strawberries, but you can bet that I’ll be pulling out all those strawberries we picked and froze earlier this year when the weather gets colder. The recipe calls for Thai basil, which is at every Asian grocery store worth its salt. I think it’s pretty critical to the flavor profile of the dessert, but in a pinch you could substitute some standard basil. Sriracha is another seemingly exotic ingredient, but widely available in most grocery stores. Buy a bottle and you’ll find yourself putting this spicy hipster ketchup on everything from your morning eggs to Friday night pizza. It’s delicious.
Feel like being daring? Want to try this recipe? How about some free Yagööt? Tell me your favorite Yagööt flavor and toppings (mine is Original, with strawberries, kiwis and yogurt chips – fantastic balance of texture, sweetness and tartness) and I’ll randomly choose three winners of $20 in Yagööt gift cards. Drawing ends Thursday, August 2, 2012 at midnight. (Click here for full contest rules.) Good luck!
Coconut Yagööt with Spicy Red Wine Poached Strawberries, serves 4
1/4 c sugar
1/2 t sriracha
Fresh ginger (about 20 tiny scrapes on a microplane)
1 large sprig of Thai basil, plus more for garnish
16 to 20 strawberries, cored
1 pint Yagööt Coconut Frozen Yogurt
In a small pan, combine the wine, sugar, sriracha and Thai basil and warm for five minutes over medium low heat, stirring occasionally to dissolve the sugar. Add in the strawberries, warm for five minutes more. Remove the sprig of basil, divide the berries and wine between four small bowls, top with a scoop of Yagööt and a sprig of fresh Thai basil.