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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100 gLychee puree
Preparation: Lychee, white chocolate and greek yoghurt mousse
Boil.
Ingredients: Lychee, white chocolate and greek yoghurt mousse
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35 gCaster sugar
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20 gEgg yolks
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10 gCream 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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20 gCw2nv
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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25 gGreek 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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75 gSlightly whipped cream
Preparation: Lychee, white chocolate and greek yoghurt mousse
Fold in.
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