Verrine "Muesli"

Recipe

Created by
  • Marc Pauquet -

Yoghurt - Chocolate Mousse

ingredients preparation
  • 200g
    yoghurt
  • 80g
    invert sugar
  • 91g
    gelatin mass

Heat a bit and disolve the gelatin.

  • 140g
    CW2NV

Fold in the melted chocolate at 30C

  • 400g
    yoghurt

Add.

  • 400g
    half whipped cream 35%

Finish by adding semi whipped cream