Ingredients (serves 4)
350 g plain yoghurt
350 g sour cream (to whip)
150 g granulated sugar
15 g Gelatine leaves
For the finishing:
20 g White Balsamic Raspberry PEARLS
10 g Balsamic Vinegar of Modena 7 medals Leonardi
Edible gold foil q.s.
Fresh strawberries
Fresh red fruits
Preparation:
Whip in a robot mixer the yoghurt with the sour cream and the sugar. In the meantime, put the gelatine leaves in cold water to soak. When the mixture looks half whipped, remove half content and put a side. Add the gelatine previously melted in the microwave and mix well, then add the remaining mixture and pour in the silicone moulds. Put in the freezer to thicken. To obtain a perfect shape, the compound must be well frozen and be unmoulded at least 30 minutes prior to serving.
In this recipe, the Bavarian cream is placed over a shortcrust tartelette filled with chocolate fudge and garnished with fresh strawberries, edible gold leaves and White Balsamic Raspberry PEARLS . It is served with a rhubarb sorbet (laid over some caramelised rhubarb) and red fruits. The last touch is a splash of Balsamic Vinegar of Modena 7 medals Leonardi right before serving.
Recipe from Gabriella Costi, Team Manager of Equipe Ufficiale Cuochi Emilia Romagna.
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