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.
Recipe
Lychee, white chocolate and greek yoghurt mousse
| ingredients | preparation |
|---|---|
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Boil. |
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Whisk together and add to boiling milk. Heat up to 85°C. |
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Stir into previous mixture and cool to 28°C. |
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Stir into previous mixture. |
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Fold in. |
