Sakura Cress - chocolate - yogurt - red pepper - chili
Ingredients
- 41,25 g Yoghurt
- 1,25 g Yoghurt powder
- 0,62 g Gelatine leaf, pre-soaked
- 25 g Cream
- 5 g Icing sugar
- 12,5 g Bell pepper, roasted
- Cayenne pepper
- Sakura Cress®
- 1 Dark chocolate
Method
- Mix the yoghurt with the yoghurt powder and stir in the gelatin.
- Whip the cream with the sugar.
- Fold into the yoghurt.
- Stir in the bell pepper brunoise.
- Add cayenne pepper to taste.
- Allow to set.
Recipe: Foodpairing
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