Redcurrant Yogurt Foam
Simple elegant redcurrant yogurt foam with almonds in chocolate: the restrained sweetness and subtle acidity of the redcurrants are deliciously combined.
Ingredients
- 200 g redcurrants (jar; unsweetened)
- 3.5 sheets of gelatin
- 250 g yogurt (1.5% fat)
- 2 very fresh egg whites
- 25 g sugar (1 heaped tablespoon)
- 50 g dark chocolate
- 50 g almond sticks (4 tablespoons)
Instructions
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1.
Pour the redcurrants into a tall container and puree finely with an immersion blender.
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2.
Soak the gelatin sheets in cold water.
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3.
Heat 2-3 tablespoons of the redcurrant purée in a small pot. Squeeze out excess water from the gelatin, dissolve it while stirring, then mix it into the remaining purée.
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4.
Stir the yogurt into the redcurrant-gelatin mixture.
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5.
Separate the eggs (reserve the yolks for another use) and place the whites in a tall container.
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6.
Beat the egg whites with a hand mixer until stiff peaks form, gradually adding the sugar as it drips in.
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7.
Fold the meringue into the yogurt-fruit mixture. Spoon into glasses and refrigerate to set.
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8.
Coarsely chop the chocolate and put it in a bowl. Melt over a warm water bath (or in the microwave).
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9.
Add the almond sticks and stir until they are evenly coated with chocolate.
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10.
Place a sheet of parchment paper on a work surface. Using a teaspoon, shape the chocolate-almond mixture into stick shapes on the paper and let them set completely. Carefully lift them off and serve alongside the yogurt foam.
