Regarding the PIE
Components
- 2 cups (tea) of plain sugar-free yogurt (equivalent to 3 containers of 170 g each)
- Two eggs
- 1/3 cup of granulated sugar
- 2 tablespoons of cornstarch
- pieces of 1 orange-baia
- 1 teaspoon of vanilla essence
- A small amount of salt, about a pinch
- serve with fresh fruit for tasting
Ready state
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, use two halved coffee filters). Put the yogurt in the cloth and refrigerate for 1 hour to drain, allowing it to release enough whey and become creamier. By the end, you should have 1 1/2 tea cups of creamy yogurt.
- Coat a circular formwork with a diameter of 15 cm with oil. Cut a 30 cm paper liner, place it on the bottom and sides of the mold, and also grease the paper with oil.
- Set the Electrolux Air Fryer by Rita Lobo to preheat at 160°C and bake for 30 minutes.
- In a small bowl, crack one egg at a time and pour it into a large bowl—this way, if one is bad, the recipe won’t be ruined. Add the drained yogurt, sugar, cornstarch, orange zest, vanilla extract, and salt. Whisk thoroughly with a wire whisk until the mixture is smooth.
- Pour the dough into the mold and smooth it out with a spatula. Put the mold in the Air Fryer and bake for approximately 30 minutes, until the top is nicely golden and firm to the touch, while the inside remains creamy — the pie will firm up after freezing.
- Allow the amorphous pie to sit at room temperature before placing it in the refrigerator for at least 2 hours prior to serving (or prepare it the day before if you like). In the meantime, make the honey syrup.
- To invert: place a plate over the pie and flip it quickly; gently peel off the paper and transfer the pie onto the serving plate, keeping the golden side facing up. Serve immediately with honey syrup and fresh fruit.
Please note that the pie can be kept in the fridge for up to five days.
FOR THE FINEST SAUCE
Components
- 50 grams of butter
- Three tablespoons of honey
- 1/4 teaspoon of salt
- 1 teaspoon of water
Ready state
- Place a small pan with butter over low heat to melt. Remove from the heat, then add honey and salt, mixing thoroughly with a whisk. Return to low heat and slowly add water, stirring continuously until the syrup becomes slightly thicker.
- Move to a bowl and allow to cool at room temperature until ready to serve — the syrup will become slightly thicker as it cools.
Note: Honey syrup can be stored at room temperature for up to three days. It thickens when chilled. To restore its liquid consistency, warm it in the microwave for 5 seconds and stir thoroughly with a whisk.
Texto:
Yogurt pie is highly adaptable — consider topping it with red fruit syrup, passion fruit, yellow fruits, or even chocolate.
