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Like A Yogurt
Made with Almond Hazelnut Praliné
An original recipe from l'Ecole Valrhona
3 stepsMakes 15 yogurts
Recipe Step by Step
Old-Fashioned Praliné Yogurt
723g Whole milk
181g Plain yogurt
36g Non-fat powdered milk
181g OLD-FASHIONED 50% ALMOND/HAZELNUT PRALINÉ
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.
Blueberry Sauce
200g Blueberries
50g ABSOLU CRISTAL NEUTRAL GLAZE
Set aside in the refrigerator.
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
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.