Gastronomixs

Raspberry bonbon

A lovely contrast between the tart flavour of fresh raspberries and that of white chocolate in combination with Greek yoghurt. The Atsina cress not only provides a decorative element, it also gives this exceptional raspberry-based component a tart hint of anise.

Raspberry bonbon

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Ingredients

20

 

raspberries

150

g

white couverture chocolate

90

g

yoghurt

 

 

Atsina cress

Preparation method

  • Heat the Greek yoghurt and the white chocolate to 35°C and pour into a suitable container. Set to firm in the refrigerator and transfer to a piping bag with a thin, smooth nozzle.
  • Carefully fill attractive, firm raspberries with the yoghurt-chocolate ganache.
  • Garnish with a sprig of Atsina cress.
  • Serve directly as a friandise or as part of a dessert.

Serving suggestions

  • As a component in a dessert, complements citrus fruit components in particular.
  • As a friandise.

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