In practice: Yogurt-based recipes EB 2015 Boston

Caramel Yogurt with cashew nuts crumble

Caramel Yogurt with cashew nuts crumble

Check out this incredible selection of dessert recipe by Mauro Fisberg, prepared by one of the best chefs in Brazil, Chef Lia Quinderé, Fortaleza.


Serves : 10 of 100 g


  • 1L of milk (or 680mg of dehydrated milk)
  • One vanilla bean
  • 680g of granulated sugar
  • 280g of heavy whipped cream
  • 570g of glucose
  • 40g of butter
  • One tablespoon of salt


  • 20g of brown sugar
  • 20g of granulated sugar
  • 40g cashew nuts (or peanut)
  • 40g of wheat flour
  • 1g of Salt flower
  • 40g of unsalted butter
  • ½ of a vanilla bean
  • 20g of brown sugarcane candy


  • 1L of plain yogurt (or consistent Greek yogurt)
  • Isomalt caramel chips (optional)
  • Cashew nuts to taste (or peanut)


  1. Boil the milk for 5 minutes and let it reduce by evaporation.
  2. Add the vanilla, the sugar and the whipped cream.
  3. Stir over medium heat, nonstop, until boiling. Add the glucose. When it reaches 110o (use thermometer), or boils, add the butter. Stir some more.
  4. Add the salt and remove from heat. Allow to cool at room temperature.
  5. For the crumble, mix all the ingredients and spread it on a silicone-baking pan. Bake in medium heat until it is golden brown.
  6. Pour it in glasses, alternating layers with caramel, yogurt and crumble.
  7. Decorate with caramel chips and nuts.

Take a look at our healthy recipes section to find delicious and nutritious dishes for all occasions.

The recipe is copyright © by Mauro Fisberg. Used with permission by Editora April SA. All rights reserved.


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