As I had mentioned in “The Family Meal” by Ferran Adrià + PratoFundo that the recipes would be posted, I wasn’t lying.
However, let’s start with dessert. Or rather, her main item. O white chocolate yogurt which has gained a permanent place in my kitchen. It’s absurdly simple and can make practically any fruit-based sweet recipe better.
As you can see, it’s nothing more, nothing less than just mixing the ingredients at the right temperature and the magic is done.
As I used basic national white chocolate, that is, it is not that Belgian-Swiss-French wonder. The melting leaves a little to be desired. To get around this, I added a little pasteurized cream to make it more fluid.
This addition is completely optional, as there was open cream, why not? Too bad it wasn’t going to stay.
Depending on how you use it, there may be a little extra. And it will have to be stored in the refrigerator, of course. When the temperature drops, the consistency becomes creamier. A beauty! There will be no shortage of desire to eat pure. It’s almost a much creamier ganache.
Speaking of which, be careful with the temperature. If yogurt and pasteurized cream are cold when mixed with melted chocolate, it may solidify, ok?
White Chocolate Yogurt with Fruit
Makes: 3 people
1 cup: 250mL | 1 tablespoon: 15mL.
- The yogurt cannot be cold, remove it from the refrigerator before using. Otherwise the chocolate will solidify immediately.
- Melt the white chocolate in the microwave or in a bain-marie. If you use cream, it shouldn’t be cold either. Add it after the chocolate starts to melt.
- Mix the yogurt with the white chocolate, mixing well.
- Use immediately or leave in the refrigerator until ready to serve.
