Chargrilled Fruit with Goat's Yogurt, Walnuts and Mint

Juicy chargrilled fruits accompany deliciously creamy individual yogurt desserts in Paul Bloxham's tempting recipe
By Paul Bloxham
Chargrilled Fruit with Goat's Yogurt, Walnuts and Mint
  • Rating:
  • Serves: 4
  • Cook Time: 3 minutes
  • Prep Time: 20 minutes plus 4 hrs chilling
  • Effort: medium


For the set yogurts

  • 1 vanilla pod
  • 4 tbsp sugar
  • 25 g walnuts, finely chopped and toasted
  • 1/4 tsp ground cinnamon
  • 450 ml plain Greek goat�s yogurt
  • 1/2 tsp orange zest, finely grated
  • 1 tbsp honey
  • 2 tsp powdered gelatine, or 1 gelatine leaf
  • 3 tbsp orange juice

For the chargrilled fruit

  • 4 plums, pitted and halved
  • 2 bananas
  • 2 nectarines, or peaches, quartered
  • 1 small pineapple, cut into chunks
  • 1 small firm mango, sliced
  • 2 tsp grapeseed oil
  • 1 tbsp honey
  • 1 pinches ground cinnamon
  • 1 pinches orange zest, finely grated
  • chopped spearmint, to garnish


1. To make the set yogurts; scrape the seeds from inside the vanilla pod.

2. Whisk together the sugar, walnuts, cinnamon, yogurt, vanilla seeds, zest and honey until well combined.

3. In a very small saucepan sprinkle the powdered gelatine or break the gelatine leaf over the orange juice and let stand for about 1 minute to soften.

4. Heat gently over a low heat just until the gelatine is dissolved.

5. Whisk the gelatine mixture into the yogurt until well combined.

6. Divide the yogurt among 4 bavarois or panna cotta moulds.

7. Cover and chill for at least 4 hours (or up to 2 days) until firm.

8. To make the chargrilled fruit; preheat the grill or griddle to high.

9. Brush the cut side of the fruits with the grapeseed oil.

10. Drizzle with the honey and sprinkle with a pinch each of cinnamon and orange zest.

11. Place the fruits on the grill or griddle, cut side down, and grill for 2 minutes or until golden brown and slightly caramelised.

12. Turn over and grill until just heated through, about 1 minute longer.

13. Divide the fruits between 4 bowls.

14. Run a thin knife around the edge of each mould. Dip the moulds, 1 at a time, into a bowl of hot water for 2 seconds and invert each yogurt onto a serving plate.

15. To serve; serve the set spiced yogurt with the chargrilled fruit and garnish with chopped spearmint.

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