X
VIDEOCONFERENCE CLASSES NOW AVAILABLE

Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!

SEE OUR CLASSES

Discover all of our videoconference classes

Preview

White chocolate cream, strawberry salad with basil

A white chocolate cream accompanied by a delicate strawberry salad.
L'idée déco The texture of Greek yogurt 0% works very well for this recipe. Attention to cooking the custard, it must not exceed 82 C maximum and re-hydrated gelatinmust not be dissolved below 60 C.

Ingredients

Recipe for 12 tapas

For the chocolate cream

75 Ml
Milk
75 Ml
Cream 35%
1 Clove(s)
Madagascar vanilla
2 Unit(s)
Egg yolk
15 Gr
Sugar
1 Leaf(ves)
Gelatin
125 Gr
White chocolate
50 Gr
Plain greek yogurt 0%

For the salad

15 Unit(s)
Strawberry
30 Ml
Baumé syrup
5 Leaf(ves)
Basil

Preparation time: 30.00 min

  • Preparation for the chocolate cream
    In a saucepan heat the milk and cream with vanilla seeds and pod. In another bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the liquid mixture from a chinois on the eggs. Return to saucepan and cook over low heat, stirring until the cream coats the back of a spoon. Add gelatin and stir to rehydrated it is well melted. Pour over the chocolate and let it melt a few minutes and then stir until the mixture is homogeneous. Cool. Add yogurt and mix. Fill the glasses.
  • Preparation for the salad
    Slice the strawberries and chop the basil. Mix all ingredients (cooled syrup) at the last moment.
The texture of Greek yogurt 0% works very well for this recipe. Attention to cooking the custard, it must not exceed 82 C maximum and re-hydrated gelatinmust not be dissolved below 60 C.

Share this unique and tasty
experience

Private and Corporate Events