Jamie's Food Team
By Anna Helm Baxter
10 mins plus freezing
Not Too Tricky
serves 6
About the recipe
This yoghurt bark is inspired by my favourite ice-cream flavour: mint choc chip! As a food stylist I had to make it really pretty, so I’ve added blueberries and blackberries, as well as pistachios for colour.
Recipe From
Ingredients
40g quality dark chocolate (70%)
250g Greek-style yoghurt
½ teaspoon vanilla bean paste
1 tablespoon runny honey
½ a bunch of mint (15g)
20g shelled unsalted pistachios
50g blackberries
50g blueberries
Method
- Line a 20cm x 30cm baking tray with a sheet of greaseproof paper.
- To make chocolate curls, lay the chocolate on a work surface, flat side up. Carefully drag a chef’s knife towards you, from top to bottom, to make curls. Repeat until you have 8 to 10 good curls. Place in the fridge until you’re ready to decorate your bark.
- Combine the yoghurt, vanilla bean paste and honey in a small food processor. Pick over the mint leaves, reserving some baby leaves, and blitz until smooth. Finely chop and add the remaining chocolate. Stir to combine, or blitz in the food processor – this may make your bark a little brown in colour. Evenly spread the mixture across the prepared baking tray, to about the thickness of a £1 coin.
- Roughly chop the pistachios and cut the blackberries and blueberries in half, or into thirds if large. Decorate the yoghurt with the nuts, fruit and chocolate curls. Arrange the reserved baby mint leaves on top, if you plan on eating the bark within 24 hours – if not, save the leaves for another recipe.
- Freeze for at least 4 hours, or until firm, then snap the bark into pieces and serve. It will last in the freezer for up to 7 days in a sealed container.
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