Informations supplémentaires
75 min.
|
722 kcal
|
easy
|
|
Printable version
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.
180mlCream 35%
20mlEgg yolk
75gWhite Chocolate
75gGreek Yogourt 2%
1unitGelatine Leaf
40gPistachios
1unitHoney
2.5mlCaraway seeds
0.5unitFresh 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