Is the time again of Secret Recipe Club and this time my assignment was a beautiful blog that I always admired, Menu's Manu and was difficult choose finally I made these White chocolate & raspberry verrines with mascarpone and yogurt cream .Please visit Manu blog she has wonderful recipes!
100 gms – 3.5 oz. rasperries, fresh or frozen
200 gms – 7 oz. white chocolate (or white chocolate chips)
50 gms – 1.75 oz. white chocolate chips
50 ml – 1.7 oz. coconut cream
125 gms – 4.5 oz. mascarpone or cream cheese (like philadelphia)
250 gms – 8.8 oz. yogurt
50 gms – 1.75 oz. caster sugar (this quantity will depend on how sour your yogurt is)
Put the rasperries in a saucepan and cook on a low flame until soft and mashy (you may need to add a little water to help them cook, especially if you are using fresh raspberries). When they are soft, blend them and then sieve them to eliminate the seeds. Keep it aside.
Put the coconut cream and the 200 gms of white chocolate in a saucepan and put it over a double boiler until the chocolate has melted.
Add the raspberry purée to it and mix well. When cool, add the remaining chocolate chips, mix and pour into the verrines. Put them in the fridge and let the ganache set for 1 or 2 hours
In the meantime, make the yogurt and mascarpone or cheese cream by whisking them together with the caster sugar. Pour over the raspberry and white chocolate ganache. Put the verrines back in the fridge for another couple of hours.
Serve cold or room temperature.
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verrines de frambuesas y chocolate blanco