Age-Defying Yogurt Pot from Chef Walter at Six Senses Yao Noi

Make me

Drain: Using a knife or scissors, remove the top and bottom of the aloe vera leaf. Place the aloe leaf upright for 10 to 15 minutes to allow the yellow sap (aloin) to drain out of the plant. This part of the aloe is bitter and may cause stomach upset.

Fillet: Place the aloe flat side down on a cutting board, slice along the pointy edges of the sides. Fillet (like you would a fish) the inner gel section (use a butter knife). Hold the plant down with one palm flat and slide the knife across, starting from the widest part of the aloe plant, as close to the skin as you can, towards the end of the leaf.

Flip: Turn the plant over and repeat the previous step.

Slice: Cut the aloe gel into three mm cubes and rinse well under running cold water until the slime has been washed away.

Marinate: Place the aloe in a bowl and add lemon juice, honey and marinate overnight.

Boil: Bring 50 ml water to a boil in a pot. Add the dried butterfly pea flowers and reduce to a simmer over low heat for five minutes. This should produce the most amazing blue liquid. Strain the leaves and return the liquid to the pot. Continue simmering until it reduces to half.

Mix: Add the butterfly pea reduction to the yoghurt and mix well. Add the marinated aloe vera.

Assemble: Place the granola in your breakfast bowl, top with the yoghurt and then garnish with fresh butterfly pea flowers and mint.

Serve: Offer with milk or almond milk on the side.

Recipe notes:

This dish can be made either plant based or traditional.

Substitutions aloe = chia seeds (two tbsp), add ¼ cup water and stir

SF = sugar-free | V = vegetarian

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