PrintCook the Book: Creamy Greek Yogurt with Orange Marmalade, Orange Sherbert, and Amaretti
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. Nancy is possibly the greatest pastry chef America has ever produced, so I had to include a dessert from this book. This one doesn't even require any cooking. It's all assembly and takes about ten minutes to make.
Creamy Greek Yogurt with Orange Marmalade, Orange Sherbert, and Amaretti
Ingredients
1/4 cup orange marmalade
1 cup strained whole-milk Greek yogurt
4 oval scoops orange or tropical sherbert (or sorbet)
8 amaretti cookies
Procedure
1. If the marmalade is too thick to release easily from a spoon, put it in a small bowl and stir in enough hot water to loosen it slightly (about 1 tablespoon).
2. Spoon the yogurt into four large soup or dessert plates, dividing it evenly. Make three small indentations with a back of a spoon in each mound of yogurt and put a teaspoon of marmalade into each indentation. Lightly swirl the yogurt and marmalade together to combine them slightly. Nestle a scoop of the sherbert next to each serving of the yogurt and place two cookies on the side of each plate.
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