Gastronomixs

Truffles of yoghurt, white chocolate and ginger cake crumbs

A very simple component that can be varied on. The gingerbread combines perfectly with the white chocolate and farm-style yoghurt, this makes it an ideal friandise.

Makes 485g.

Truffles of yoghurt, white chocolate and ginger cake crumbs

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Ingredients

185

g

farm-style yoghurt

300

g

white chocolate

As needed:

 

Dutch-style ginger cake

Preparation method

  • Heat the farm-style yoghurt and the white chocolate to 35°C and pour into a suitable container. Set aside to firm up in the refrigerator.
  • In the meantime, make the ginger cake crumbs. Do this by chopping the ginger cake into pieces and milling in a food processor.
  • Spread the crumbs in a thin layer on a baking sheet on a silicone sheet, and dry in a 90°C oven for 30 minutes.
  • Squeeze out small dots of the yoghurt-white chocolate ganache and roll in the ginger cake crumbs.

Serving suggestions

  • Serve as a component in a dessert with red fruits, mango, or pineapple.
  • Serve as a pre-dessert with a dollop of Greek yoghurt or hangop.
  • Serve as a component in a selection of friandises.

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