melissa-dallas
Well-known member
I have to make this to go with strawberries.
WHITE CHOCOLATE YOGURT MINT CREAM
8 ounces white chocolate chips
2 large eggs, separated (divided use)
1/4 cup sugar
1 1/4 cups heavy cream
1 envelope gelatin
6 ounces low-fat vanilla yogurt
1 1/2 to 2 cups fresh mint leaves, plus a few sprigs for garnish
Melt the white chocolate chips in the microwave on High (100 percent power). Stir after 1 minute; continue heating for another 30 to 60 seconds, until almost all the chocolate is melted. Stir to completely melt any remaining bits of chocolate.
Whisk the egg yolks with the sugar in a bowl until thick. Add to the melted white chocolate and stir; mixture will be lumpy and thick.
In a small saucepan, heat the cream to a bare simmer. Remove from heat. Add the gelatin, and stir until gelatin is dissolved.
Transfer the hot cream to a blender. Add the white chocolate-egg mixture to the blender and process until mixture is smooth. Transfer to the refrigerator to cool to room temperature (or cool mixture in an ice bath); a hot mixture will make the mint leaves turn brown. Once at room temperature, add yogurt and mint leaves; blend until mint is chopped into tiny pieces. Pour into a large bowl and set aside.
Using an electric mixer, beat egg whites until soft peaks form. Fold egg whites into yogurt-cream mixture.
Divide mixture among 4 small dessert bowls or 8-ounce glasses. Chill in the refrigerator for 4 hours or until set; or chill in the freezer until set, 30 to 60 minutes.
Serve topped with fresh berries, sliced peaches or kiwi, or your favorite fruit purée. Garnish with mint sprigs.
Makes 4 servings.
PER SERVING: Calories 695 (62% fat), Fat 50 g (30 g sat), Cholesterol 230 mg, Sodium 152 mg, Fiber 1 g, Carbohydrates 57 g, Protein 12 g
SOURCE: Asian Mint, Dallas
WHITE CHOCOLATE YOGURT MINT CREAM
8 ounces white chocolate chips
2 large eggs, separated (divided use)
1/4 cup sugar
1 1/4 cups heavy cream
1 envelope gelatin
6 ounces low-fat vanilla yogurt
1 1/2 to 2 cups fresh mint leaves, plus a few sprigs for garnish
Melt the white chocolate chips in the microwave on High (100 percent power). Stir after 1 minute; continue heating for another 30 to 60 seconds, until almost all the chocolate is melted. Stir to completely melt any remaining bits of chocolate.
Whisk the egg yolks with the sugar in a bowl until thick. Add to the melted white chocolate and stir; mixture will be lumpy and thick.
In a small saucepan, heat the cream to a bare simmer. Remove from heat. Add the gelatin, and stir until gelatin is dissolved.
Transfer the hot cream to a blender. Add the white chocolate-egg mixture to the blender and process until mixture is smooth. Transfer to the refrigerator to cool to room temperature (or cool mixture in an ice bath); a hot mixture will make the mint leaves turn brown. Once at room temperature, add yogurt and mint leaves; blend until mint is chopped into tiny pieces. Pour into a large bowl and set aside.
Using an electric mixer, beat egg whites until soft peaks form. Fold egg whites into yogurt-cream mixture.
Divide mixture among 4 small dessert bowls or 8-ounce glasses. Chill in the refrigerator for 4 hours or until set; or chill in the freezer until set, 30 to 60 minutes.
Serve topped with fresh berries, sliced peaches or kiwi, or your favorite fruit purée. Garnish with mint sprigs.
Makes 4 servings.
PER SERVING: Calories 695 (62% fat), Fat 50 g (30 g sat), Cholesterol 230 mg, Sodium 152 mg, Fiber 1 g, Carbohydrates 57 g, Protein 12 g
SOURCE: Asian Mint, Dallas