Verrine "Muesli"
- Level:
-
Easy
Cereal Sponge
Ingredients: Cereal Sponge
-
70 gicing sugar
-
40 groasted pine nuts
Preparation: Cereal Sponge
Grind together.
Ingredients: Cereal Sponge
-
144 gegg yolks
Preparation: Cereal Sponge
Add and whip.
Ingredients: Cereal Sponge
-
216 gegg white
-
40 gsugar
Preparation: Cereal Sponge
Whip to soft peaks.
Combine both egg mixtures.
Ingredients: Cereal Sponge
-
60 ghoney
-
100 gyoghurt
-
40 gcereal
Preparation: Cereal Sponge
Hydrate and add into the egg mixture.
Ingredients: Cereal Sponge
-
160 gflour
-
8 gbaking powder
-
40 gRaisins
-
40 gwalnut
Preparation: Cereal Sponge
Fold in.
Yoghurt - Chocolate Mousse
Ingredients: Yoghurt - Chocolate Mousse
-
200 gyoghurt
-
80 ginvert sugar
-
91 ggelatin mass
Preparation: Yoghurt - Chocolate Mousse
Heat a bit and disolve the gelatin.
Ingredients: Yoghurt - Chocolate Mousse
-
140 g
Preparation: Yoghurt - Chocolate Mousse
Fold in the melted chocolate at 30C
Ingredients: Yoghurt - Chocolate Mousse
-
400 gyoghurt
Preparation: Yoghurt - Chocolate Mousse
Add.
Ingredients: Yoghurt - Chocolate Mousse
-
400 ghalf 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
Comments