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White Chocolate Yogurt Crémeux

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White Chocolate Yogurt Crémeux

pistachios with honey and caraway, fresh mint

Informations supplémentaires
75 min. | 722 kcal | easy | Family, Vegetarian |
1. Setup Place the white chocolate in a bowl with the liquid egg yolk. Set aside. In a small saucepan, bring the cream to a boil.
2. Prepare the mousse Slowly pour the hot cream over the white chocolate, whisking to combine (if the cream is added too quickly, the egg yolk may curdle). Then add 1|1 1/2 sheet of gelatin and stir until the gelatin sheet is melted. Using an electric mixer, beat the mixture for 2 to 3 minutes, or until very smooth and fluffy. Then add 75ml|112ml of yogurt and mix well.
3. Refrigerate Pour the preparation into 4|6 small pots (glasses, or ramekins), and refrigerate for at least 1h.
4. Prepare the pistachios Preheat the oven to 350F. Place the pistachios on a baking sheet. Bake for 4 to 6 minutes, or until the pistachios begin to brown. Add honey and 2.5 mL of caraway seeds. Coat the pistachios well. Let cool completely on the baking sheet.
5. Serve the mousse Just before serving, garnish the pots of white chocolate yogurt mousse with pistachios and a few chopped mint leaves.
180 ml Cream 35%
20 ml Egg yolk
75 g White Chocolate
75 g Greek Yogourt 2%
1 unit Gelatine Leaf
40 g Pistachios
1 unit Honey
2.5 ml Caraway seeds
0.5 unit Fresh Mint
What you need Saucepan, electric mixer, spatula, baking sheet.
722 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 41g
14%
fat 57g
88%
cholesterol 249mg
83%
fiber 3g
12%
protein 17g
saturated 30g
150%
sodium 99mg
4%
sugar 34g
trans 0g