Spiced Apple Yoghurt Mousse - Puratos

Ingredients

	Grams (g)
Yoghurt Greek Style	400
Gelatin sheets	7
Cream (whipped)	400
Golden Syrup	10
Vivafil Apple and Cinnamon	375
Granola	170
Belcolade Blanc Selection X605/G	150
Belcolade Blanc Selection X605/G	75
total	1587
* Makes 25 cups

Working Method

Mixture

Warm up a small amount of yoghurt and dissolve presoaked gelatine sheets
Add golden syrup and remaining yoghurt to the mixture and mix well.
Fold semi-whipped cream under (pour melted chocolate into cold cream while whipping to create small choc pieces)

Finishing

Add Granola into small jars then pipe layers of Mousse, Vivafil Apple and Cinnamon and finish with Granola then refrigerate
Melt chocolate, mix with granola and refrigerate

About this Recipe

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