For the satsumas


  • STEP 1

    In a large bowl, beat together the yogurt and mascarpone with an electric or hand whisk for 2 mins until smooth. Soak the gelatine leaves in a bowl of cold water for 5 mins until softened. Meanwhile, warm the sugar, ginger wine and cream in a small saucepan on a medium heat, stirring until the sugar has completely dissolved. Drain and squeeze the excess water out of the gelatine and add it to the warm cream, stirring to dissolve. Fold the cream into the yogurt mix, then stir in the ginger. Pour the mixture into 4 dariole moulds or individual pudding basins, cover with cling film and put in the fridge for at least 4 hrs, or overnight, until set. Can be made up to 3 days ahead.

  • STEP 2

    For the satsumas, combine 125ml water, the sugar and star anise in a pan and bring to the boil. Put the satsumas in the syrup and turn off the heat. Cover the pan with cling film and leave to cool for 15 mins. Turn the satsumas over, cover with cling film again, then leave to go completely cold. Can be done the day before.

  • STEP 3

    To serve, turn out the set creams by placing each mould in hot water for 10 secs, release the sides gently and tip the creams onto your serving dishes. Remove the satsumas from the syrup and break into segments. On a baking tray, blowtorch all around the edges until charred. Serve the satsumas with the yogurt creams drizzled with a little syrup. Add a sprinkling of mint and put a couple of ginger biscuits on the side.


The yogurt creams can be made up to 3 days ahead, and the satsumas can be poached the day before.

Recipe from Good Food magazine, December 2014

Goes well with


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