white chocolate yoghurt mousse

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THE EXPERIENCE

INGREDIENTS

12 g powdered gelatin
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100 g white chocolate
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300 g authentic Greek yoghurt DODONI
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3 egg whites
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60 g sugar
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cherry jam
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fresh cherries
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mint leaves
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recipe by:
Paxxi
traditional
contemporary
Level of difficulty
Time needed
45 minutes
PREPARATION

Mix the gelatin with cold water and leave to soften for 10 minutes. Whisk the egg whites with a pinch of salt in a bain marie. When they begin to whiten gradually add the sugar whisking continuously until the mixture starts to thicken. Remove from the bain marie and continue whisking until a shiny meringue is obtained. Melt the white chocolate and leave to cool. Gradually add the yoghurt folding it in gently with a plastic spatula.

EXECUTION

Gently heat the gelatin until it dissolves completely. Stir 3 Tbsp of the yoghurt mixture into the gelatin then pour all the mixture into the remaining yoghurt. Gently fold the meringue, little by little, into the yoghurt mixture with a spatula. Transfer the mixture to a silicone mould, loose-base cake tin or a simple rectangular mould lined with plastic wrap. Leave in the fridge overnight or for 8 hours. Turn out by inverting the mould onto a plate. Top with the cherry jam, fresh fruit and aromatic mint leaves.