Banana Yogurt with Chocolate Hazelnut Sponge and Beetroot Caramel

Homemade low-fat banana yogurt with a chocolate and beetroot caramel twist.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Servings: 2 people
Calories: 160kcal


For Sponge

  • 1 cup All Purpose Flour
  • 1/4 cup Hazelnut powder
  • 3/4 cup Sugar
  • 1/4 cup Amul Butter
  • 1 tsp Vanilla Essence
  • 3 tbsp Cocoa powder
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Milk

For Ice Cream

  • 2 pcs Banana
  • 3 tbsp Honey
  • 1 cup Yogurt

For the Almond Crumb

  • 1/4 cup Amul Butter
  • 3/4 cup All Purpose Flour
  • 1/4 cup Castor Sugar
  • 1 tbsp Salt
  • 1/4 cup Almond slivered

For Beetroot Caramel

  • 1/2 cup Sugar
  • 1 tbsp Amul Butter
  • 1/4 cup Beetroot juice
  • 2 tbsp Salt


For Sponge

  • Mix butter and sugar powder together, Add vanilla essence and mix well, Shift Maida, baking powder, baking soda, salt, Cocoa powder, Hazelnut powder together and shift them twice. Now add the dry ingredients in the butter mixture, add the milk, mix it properly. Now pour the battering greased tin and bake it at 180'c for 20 min and remove and let it cool at room temperature.

For Ice Cream

  • Freeze the peeled banana and the blend together with the yogurt and honey, make a smooth paste, Now pour this mixture in an airtight container and freeze it. Blend this freezes mixture again and pour into an airtight container and freeze it.

For the Almond Crumb

  • Mix the all-purpose flour, sugar, Butter and almond flakes until breadcrumb texture. Bake this mixture until golden brown at 180' C for 15-20 min. Remove it let it cool and it's ready to use.

Beetroot Caramel

  • Melt the Sugar in a pan until it caramelizes then add butter, salt, Beetroot juice and mix well. Boil the mixture for 2-3 min and let it cool down.

For Plating- assembling

  • Make the base layer of the almond crumb, Cut the rectangular piece of the chocolate hazelnut sponge and place it on the almond crumb. Now make a quenelle out of the ice-cream and place it on the crumb, put the beetroot caramel on the side of plate. Garnish the dish with chocolate branches, micro greens.