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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.

Cooking schedule