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Recipe of: © Monsieur Cuisine

Frozen yoghurt with white chocolate

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6 portions
Ready in: 1:20 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 300 g natural yoghurt (3.5% fat)
  • 175 g white chocolate
  • 200 g mascarpone (80% fat)
  • 1 sachet of vanilla sugar (8 g)
  • 500 g blueberries (frozen)


  • 50 g white chocolate
  • 100 g fresh blueberries


Per portion:

  • calorific value
    1583 kj / 378 kcal
  • protein: 9 g
  • carbohydrates: 34 g
  • fat: 23 g
Preparation time
20 min.
Ready in
1:20 h
  1. Keep the yoghurt in the freezer for 1 hour. Break 175 g white chocolate into large pieces and, with the measuring beaker in place, chop in the blender jug for 10 seconds/speed setting 5. Add half of the mascarpone and, with the measuring beaker in place, melt everything for 3 minutes/speed setting 2/80 °C. Add the rest of the mascarpone, yoghurt, vanilla sugar and 500 g blueberries, and with the measuring beaker in place, chop for 30 seconds/speed setting 8.
  2. If the mixture is too runny, freeze it in an ice cream machine for 40 minutes or keep it in the freezer for 1 hour, churning it thoroughly halfway through to prevent ice crystals from forming.
  3. For the garnishes, grate the white chocolate and wash the blueberries and pat them dry. Put the frozen yoghurt in a piping back and pipe into dessert bowls. Scatter over the grated chocolate and serve garnished with the fresh blueberries.


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