Verrine "Muesli"

Created by

  • Marc Pauquet -
level 1

Recipe components

Callebaut® ingredients

Cereal Sponge

IngredientsPreparation
  • 70g
    icing sugar
  • 40g
    roasted pine nuts

Grind together.

  • 144g
    egg yolks

Add and whip.

  • 216g
    egg white
  • 40g
    sugar

Whip to soft peaks.
Combine both egg mixtures.

  • 60g
    honey
  • 100g
    yoghurt
  • 40g
    cereal

Hydrate and add into the egg mixture.

  • 160g
    flour
  • 8g
    baking powder
  • 40g
    raisins
  • 40g
    walnut

Fold in.

Yoghurt - Chocolate Mousse

IngredientsPreparation
  • 200g
    yoghurt
  • 80g
    invert sugar
  • 91g
    gelatin mass

Heat a bit and disolve the gelatin.

Fold in the melted chocolate at 30C

  • 400g
    yoghurt

Add.

  • 400g
    half whipped cream 35%

Finish by adding semi whipped cream

Assembly

Place some small cubes Cereal Sponge and fresh raspberries at the bottom of each verrine
Fill to 1/2 with the white chocolate yoghurt mousse
Place again some small cubes of Cereal Sponge and fresh raspberries
Decorate to taste with colourful chocolate stripes, fresh raspberries and previously prepared white icing flowers