Yoghurt cream and condensed milk caramel with frozen berries and a chocolate mousse chip
The chocolate mousse chip for this dessert needs to be prepared well in advance, but it’s well worth the effort! The creamy yoghurt, sticky caramel, crunchy chocolate and frozen berries combine in a riot of textures and flavors.
Condensed milk caramel
1 tube of sweetened condensed milk
cook 90 minutes in a steam oven or in a pot of boiling water on the hob for 90 minutes at low heat
Chocolate mousse chips
75g 68% chocolate
25g egg yolk
80g egg white
Pinch of salt
25g sugar
melt chocolate in a bowl over boiling water (bain marie)
beat the egg white with salt, then slowly add the sugar until the egg white is stiff
remove the chocolate from the water bath, add the egg yolk, fold in half of the egg white and mix well, add the other half
prepare a baking sheet with parchment paper, spread the mixture onto it to a thickness of about 3mm and let dry in the oven at 70 degrees for about 7 hours until crispy
Yoghurt cream
375g plain yoghurt
30g powdered sugar
105g full/whipping cream
2 sheet gelatin
1 Kisag whipped cream dispenser
soften gelatin in cold water
heat the cream briefly with the powdered sugar, dissolve the gelatin in it and mix in the yoghurt
fill into a Kisag whipped cream dispenser, close firmly, load with a cartridge and shake well
cool down in the refrigerator for approx. 2 hours
remove from the refrigerator approx. 15 minutes before use
Raspberries
160g frozen raspberries
place the frozen raspberries into a zippable plastic bag and break into little pieces with the bottom of a small bowl or a rolling pin
layer all ingredients in a bowl, starting with the caramel. Top with the yoghurt cream from the whipped cream dispenser, break the crispy chocolate mousse into a cracker, place the cracker upright at the side of the bowl, top with the frozen berries.
