We were invited — nay, challenged — by the nice folks at Yagööt to use their wonderful frozen yogurt creatively. Yagööt’s specialty is their tart Original Flavor frozen yogurt. They also make sweet yogurts; their strawberry and their caramelized pineapple are fantastic, and they offer a variety of other flavors which change regularly. Yagööt was founded in 2008 by the owners of Cincinnati’s Busken Bakery; they expanded into the Columbus market about two years ago with a scoop shoppe at Easton Town Center, and have been a huge success. Personally, we prefer it to the other yogurt shops in town – their yogurt contains a little bit of fat (1%, as opposed to the non-fat offerings at most others), so it has a creamier mouth feel. We’ve talked about them before on this blog, and we’re happy to say they haven’t changed one bit since our first visit, except that they now offer about 6 different flavors in take home pints in addition to their regular menu of soft serve creations. Although we got at least one of each flavor available, we settled on our three favorites that we felt would be complimentary to both the toppings and to each other (thus, the Tutti Fruitti moniker – because of the “many fruit” flavors that make up the bulk of the dessert’s flavor).
Now, back to the challenge:
We finally decided to make petite frozen yogurt cakes, which we dubbed “Tutti Frutti, So Yagööty!”. We made three varieties — Strawberry with Oreo Crust and Homemade Milk Chocolate Magic Shell with their Yomance topping; Caramelized Pineapple with Graham Crust, Cajeta (Goat’s Milk Caramel) and their Alligator Crunch topping; and Original Flavor with Granola Crust, Honey and Candied Pecans. Since these are tiny little cakes (they pack a lot of flavor in a small package), we’re considering three of them a modest dessert. We tried, for the most part, to use toppings that are unique to Yagööt, so technically the only ingredients that would require an outside trip are the graham crumbs, the butter, and the sugar. Your imagination is the limit when it comes to combinations of ingredients – we also played around with the idea of doing an oreo crust with pistachio yogurt, topped with a peanut butter magic shell, some mini peanut butter cups, and a few Heath sprinkles.
Before you start, make sure you have the tools for the job. We used a Mini Cheesecake Pan from Chicago Metallic (see link below to purchase one for yourself – this is no unitasker) to form the ice cream cakes, and to freeze them. Like tart pans, they have a removable bottom metal plate that allows the cakes to pop right out of their forms. We also used parchment paper to prevent the frozen yogurt from sticking to the pan’s walls during the freezing/forming process, which would ruin the finished product. With no further ado, here’s the step-by-step to make all of these little gems:
1. Make the crusts. Each crust used the same ratio of crumbs to melted unsalted butter — 1/2 cup of crumbs, 2 Tbsp butter. For the graham crust, mix in 1/4 cup granulated sugar before adding the melted butter. For the Oreo crust, pulverize 12 whole cookies. For the granola crust, pulverize 4 crunchy granola bars (2 pouches). You can use your food processor or “mini prep” chopper, but I find doing it the manual way to give better control over particle size, and to be a lot more fun.
2. Press approximately 1 to 1-1/2 Tbsp of crust into the bottom of each tin. Use a shot glass or something similarly flat-bottomed and small to compact the crumbs. Place the entire pan in the refrigerator for 45-60 minutes to give the crumbs time to set properly.
3. Cut 12 strips of parchment paper long enough to encircle the inner wall of each tin, and wide enough to rise out of each tin by at least half an inch.
4. Take the pan out of the refrigerator and get the frozen yogurt one flavor at a time from your freezer. (Note: if you have a freezer that can reach -10 to -20F, store the Yagööt there. It’ll be, and stay, more solid.) Insert a loop of parchment into a tin and drop a scoop of Yagööt inside the paper loop. Press down on the frozen yogurt with the bottom of a shot glass, preferably one that’s been chilled in the freezer. You’ll do this to spread out the yogurt to occupy the width of the tin with the parchment between the yogurt and the walls of the tin. This will let you properly shape each cake.
(Note: I put the pan back in the freezer after each flavor and allowed the already-filled tins to freeze for 20-30 minutes before filling the next four tins with the next flavor.)
Repeat until all twelve tins are insulated with parchment and filled with Yagööt frozen yogurt. Place pan back in freezer and allow to freeze at least 1 hour, preferably overnight.
5. Make the homemade Magic Shell[tm] topping. (Recipe below.) If you’re feeling particularly lazy, you can just go to the store and buy it off the shelf. It’s not the same, though. Trust me.
6. Take the pan out of the freezer again and top each mini Yagööt cake with the appropriate topping(s). We figured that by using something sticky (honey, caramel, magic shell), it would let the toppings stick to the yogurt better. We were right. When using the Magic Shell[tm], distribute the Yomance topping on the cake before the Magic Shell solidifies. You’ll have a ten second window while the topping is still liquid. Once all the toppings are in place, put the pan back in the freezer one last time. Allow the toppings to solidify for at least 30 minutes.
7. Remove pan from freezer. To serve individual cakes, simply push up on the bottom of each individual tin (there’s a metal disc at the bottom of each tin) to pop out each cake. Using a sharp knife, separate the metal disc from the bottom of the crust (it’s very buttery, so that shouldn’t be difficult to do). Remove the parchment ring, and serve.
Homemade Magic Shell
150g finely chopped chocolate (milk, dark, white — your choice)
100g refined coconut oil (I used Louana brand)
Pinch of salt
Place the chocolate and coconut oil in a Pyrex bowl. Microwave for 30-45 seconds then stir. Microwave an additional 15-30 seconds and stir again. Once the chocolate is liquified, whisk the oil and chocolate together until they form a uniform emulsion. Whisk in a pinch of salt. Transfer the emulsion to a squeeze bottle. Use exactly as you would the store-bought variety.
Yagööt was also kind enough to provide two $20 gift cards to give away to readers of this blog. You can enter below, through the Rafflecopter widget. Since you would need to redeem these in person, ideally you will live in the Cincinnati or Columbus metro areas.
(Disclaimer: We were invited to participate in a blogging “event” sponsored by Yagööt Frozen Yogurt. They graciously provided gift cards which covered the cost of the ingredients. If you’d like to buy the special pan we used to make these, we’d appreciate your use of our affiliate link below so you can help support the costs of running the site. )