Frozen yoghurt with white chocolate
Ready in: 1:20 h
Preparation time: 20 min.
Created on: 06.11.2018
- 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.
- 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.
- 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.
Bon appétit with Monsieur Cuisine