Serves: 8-10 - Time:
I didn’t feel that this pudding could be called a mousse as it lacks the necessary lightness which usually comes from beaten egg whites. Instead, it has a velvety texture which is rich but not cloying thanks to the acidity in the Greek yogurt. It is a great pudding to serve to people avoiding raw eggs and what’s more it’s quick and fool proof. I have piped it into mini shot glasses (that I think came from Ikea…) but you could serve it in one big dish. Brandy snaps adorn the crèmes and a few slices of fresh strawberry (or even better -wild strawberries) would be perfect.
- 2 sheets gelatine (3g)
- 350g white chocolate, broken up (I recommend Green and Blacks)
- 50ml milk
- 500g pot full fat Greek yogurt
- To serve Brandy snaps and/or strawberries
- Put the gelatine in a shallow dish and cover with cold water. Leave to soften for 5 minutes.
- Put the chocolate and milk in a saucepan and stir over a very low heat until the chocolate has melted. Immediately take off the heat.
- Lift the softened gelatine out of the water and stir into the warm chocolate until dissolved. Leave for about 15 minutes to cool. The chocolate will seize- i.e. harden-if stirred into the (colder) yogurt.
- Tip the yogurt into a mixing bowl and beat until smooth. When the chocolate is at blood temperature (when you can’t feel a temperature difference when you dip in your finger) gradually fold it into the yogurt, a couple of spoonfuls at a time. If you like, spoon the crème into a piping bag and pipe into little shot glasses. Alternatively, spoon into a bowl and chill for about 1-2 hours until set. Decorate with brandy snaps and strawberries.