Professional

Like A Yogurt

Made with Amande Noisette 50% A l'ancienne - 2263

An original recipe from l'Ecole Valrhona

3 steps

makes 15 yogurts

Recipe Step by Step

01

Old-Fashioned Praliné Yogurt

723g Whole milk
181g Plain yogurt
36g Non-fat powdered milk
181g PRALINE A/N 50% FRUITE A L'ANCIENNE 5KG

Heat the milk to 60°C (140°F) and mix in the powdered milk. Make an emulsion by pouring a small amount of liquid onto the praliné to create a small elastic ball. Keep this texture until the end. Add the yogurt, blend in a food mixer and strain. Pour into yogurt pots or parfait glasses (70 g (2 1/2 oz) per yogurt) and cover the surface with plastic wrap. Place in an oven for 5 hours at a maximum of 45°C (113°F). Once fermented, store in the refrigerator.
02

Blueberry Sauce

200g Blueberries
50g ABSOLU CRISTAL NAPPAGE NEUTRE

Bring the frozen blueberries to the boil with the Absolu Cristal. Set aside in the refrigerator.
03

Light Chestnut Froth

103g Semi-skimmed milk
69g Whipping cream 35%
24g Egg yolks
17g Sugar
1g Pectin X58
43g Chestnut purée
43g Chestnut paste

Mix the pectin X58 with the sugar. Heat the milk and the cream, then slowly sprinkle the pectin/sugar over the liquid. Bring everything to a boil. Add the egg yolks and cook to 84°C (183°F). Strain. Pour onto the chestnut paste and purée. Blend in food-mixer. Set aside in the refrigerator.

Assembly and finishing

Place the light chestnut cream in a siphon and load with 2 cartridges. Shake and then set aside in the refrigerator. Remove the yogurts and sprinkle each one with crushed chestnuts (4g). Using the siphon, add the chestnut cream froth (16 g (about half an ounce) per yogurt) and top with the blueberry sauce. Serve. Note: Once made, the chestnut cream froth can be kept for 1 hour in the refrigerator, making this fresh, indulgent dessert perfect for serving at banquets or in tea rooms.