Yogurt cream with white chocolate (without gelatin). The cream is light and very delicate in taste. The flavor and sweetness of white chocolate pair perfectly with the slightly tart natural yogurt.
Ingredients
- Natural yogurt: 400 milliliters
- White chocolate: 200 grams
- Whipped cream powder: 1 package
Preparation
Melt the chocolate in a water bath and leave it to cool slightly. (Place chocolate pieces in a metal bowl. Set the bowl over a pot of gently simmering water – the bowl should not touch the water. Melt on low heat.)
Transfer the yogurt to a bowl and gradually combine it with the melted chocolate. Finally, add the whipped cream powder. Mix everything thoroughly until you achieve a uniform and stiff consistency.
The cream can be used immediately after preparation, although chilling it will provide additional stability.
The given proportions are enough to fill a cake of 18-20 cm diameter twice.
