Yoghurt Timbale Recipe

A light and refreshing dessert, this Yoghurt Timbale recipe is a family favorite (though my wife might disagree!). Inspired by a 25-year-old recipe from my mum's collection, this updated version features creamy yoghurt, zesty lemon, and a touch of sweetness. Perfect for a hot summer day or any occasion when you crave a cool and elegant treat. Serve with homemade raspberry sauce for an extra delicious touch!

Prep Time 20 mins
Cook Time 135 mins
Calories 232.5 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Yoghurt Timbale 39

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yoghurt Timbale

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How to Make Yoghurt Timbale

  1. In a large bowl, whisk together 2 cups of plain Greek yoghurt with 1/4 cup of icing sugar. Add the zest and juice of 2 lemons.
  2. In a separate small bowl, sprinkle 2 teaspoons of powdered gelatin over 1/4 cup of boiling water. Stir until completely dissolved.
  3. Add 2 tablespoons of the yoghurt mixture to the dissolved gelatin. Stir well to combine. Gently pour the gelatin mixture into the remaining yoghurt mixture and stir until evenly distributed.
  4. Gently fold in 1 cup of heavy cream until just combined. Do not overmix.
  5. Pour the mixture into individual dessert dishes or a large bowl. Refrigerate for at least 2 hours, or until completely set.
  6. Serve chilled. Garnish with fresh raspberries and a drizzle of homemade raspberry sauce (recipe not included).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

120g

Fat

29g

Carbs

10g