Verrine "Muesli"

Recipe

Created by

Marc Pauquet -

Cereal Sponge

ingredients	preparation
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

ingredients	preparation
200g yoghurt 80g invert sugar 91g gelatin mass	Heat a bit and disolve the gelatin.
140g CW2NV	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

Verrine "Muesli"

Recipe

Cereal Sponge

Yoghurt - Chocolate Mousse

Assembly

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Verrine "Muesli"

Recipe

Cereal Sponge

Yoghurt - Chocolate Mousse

Assembly

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