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White chocolate cream, strawberry salad with basil

A white chocolate cream accompanied by a delicate strawberry salad.
Note 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 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.

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