Yeast batter cake soaked with crème de cocoa liqueur
To obtain chocolate of superior taste and quality, yeast is of essential value to the fermentation process. Hence the inspiration for my yeast batter cake. And to keep it deliciously succulent, I went for a creamy chocolate finish and gave it an revitalising touch of alcohol.
- Level:
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Medium
- Makes:
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± 30 pieces
Lychee, white chocolate and greek yoghurt mousse
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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3.5 ozLychee puree
Preparation: Lychee, white chocolate and greek yoghurt mousse
Boil.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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1.2 ozCaster sugar
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0.7 ozEgg yolks
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0.4 ozCream powder
Preparation: Lychee, white chocolate and greek yoghurt mousse
Whisk together and add to boiling milk. Heat up to 85°C.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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0.7 ozCw2nv
Preparation: Lychee, white chocolate and greek yoghurt mousse
Stir into previous mixture and cool to 28°C.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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0.9 ozGreek yoghurt
Preparation: Lychee, white chocolate and greek yoghurt mousse
Stir into previous mixture.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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2.6 ozSlightly whipped cream
Preparation: Lychee, white chocolate and greek yoghurt mousse
Fold in.
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