Verrine "Muesli"
level 1
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Recipe components
Callebaut® ingredients
Cereal Sponge
Ingredients | Preparation |
---|---|
| Grind together. |
| Add and whip. |
| Whip to soft peaks. |
| Hydrate and add into the egg mixture. |
| Fold in. |
Yoghurt - Chocolate Mousse
Ingredients | Preparation |
---|---|
| Heat a bit and disolve the gelatin. |
Fold in the melted chocolate at 30C | |
| Add. |
| Finish by adding semi whipped cream |
Assembly
Place some small cubes Cereal Sponge and fresh raspberries at the bottom of each verrine |