Yoghurt that holds its shape while baked, can that be possible? Yes! Simply mix it with miso and tahini. The result: an umami mousse with a creamy but firm texture. Piped on top of sweet pumpkin and crispy nori, these canapés are a real flavour sensation.
Every country has their style of dumpling. This version has Australian roots, but while traditionally quark is used for the dough, I’ve replaced it with yoghurt. The custard also has yoghurt in it, so all up, dairy is the hero here! (Recipe written and photo taken for Dairy Australia)