Cereal Sponge

Ingredients: Cereal Sponge

  • 2.5 oz
    icing sugar
  • 1.4 oz
    roasted pine nuts

Preparation: Cereal Sponge

Grind together.

Ingredients: Cereal Sponge

  • 5.1 oz
    egg yolks

Preparation: Cereal Sponge

Add and whip.

Ingredients: Cereal Sponge

  • 7.6 oz
    egg white
  • 1.4 oz
    sugar

Preparation: Cereal Sponge

Whip to soft peaks.
Combine both egg mixtures.

Ingredients: Cereal Sponge

  • 2.1 oz
    honey
  • 3.5 oz
    yoghurt
  • 1.4 oz
    cereal

Preparation: Cereal Sponge

Hydrate and add into the egg mixture.

Ingredients: Cereal Sponge

  • 5.6 oz
    flour
  • 0.3 oz
    baking powder
  • 1.4 oz
    Raisins
  • 1.4 oz
    walnut

Preparation: Cereal Sponge

Fold in.

Yoghurt - Chocolate Mousse

Ingredients: Yoghurt - Chocolate Mousse

  • 7.1 oz
    yoghurt
  • 2.8 oz
    invert sugar
  • 3.2 oz
    gelatin mass

Preparation: Yoghurt - Chocolate Mousse

Heat a bit and disolve the gelatin.

Ingredients: Yoghurt - Chocolate Mousse

Preparation: Yoghurt - Chocolate Mousse

Fold in the melted chocolate at 30C

Ingredients: Yoghurt - Chocolate Mousse

  • 14.1 oz
    yoghurt

Preparation: Yoghurt - Chocolate Mousse

Add.

Ingredients: Yoghurt - Chocolate Mousse

  • 14.1 oz
    half whipped cream 35%

Preparation: Yoghurt - Chocolate Mousse

Finish by adding semi whipped cream

Assembly

Place some small cubes Cereal Sponge and fresh raspberries at the bottom of each verrine
Fill to 1/2 with the white chocolate yoghurt mousse
Place again some small cubes of Cereal Sponge and fresh raspberries
Decorate to taste with colourful chocolate stripes, fresh raspberries and previously prepared white icing flowers