Yogurt Opal and raspberry
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/c3182e8fc1231032b445dcc2226ca554.jpg?itok=DKtdr6tU)
Products
Raspberry semi-preserve
ingredients | preparation |
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Heat the raspberry purée to approx. 40 °C, and at this moment add the sugar mixed with the Nh pectin . |
Almond crumble
ingredients | preparation |
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Place knobs of butter in a blender fitted with a paddle. |
Opal yogurt mousse
ingredients | preparation |
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Heat the cream and dissolve the gelatine sheets soaked in cold water. |
Assembly
Measure out into glass containers with 30 g per unit of raspberry semi-preserve, and leave to stand rest at a temperature of 0/3 °C to allow the contents to set properly. This will prevent condensation from forming in the container. |