Ingredients for about 8 pieces:
For the base:
60 g butter
100 g white chocolate coating
120 g amarettini
For the topping:
75 g white couverture
50 ml milk
4 sheets of white gelatine
400 g yogurt, 0.1 % fat
1 packet vanilla sugar
125 g raspberries
some amarettini and white chocolate chips for garnish
Preparation:
1. First, for the topping, cut the white couverture into pieces and, together in a small saucepan with the milk. Heat until the couverture has dissolved, stirring occasionally. Pour into a tall mixing bowl and refrigerate for 2-3 hours.
2. For the base, place butter and couverture (in pieces) in a saucepan and melt slowly. Stir occasionally as you do this. Finely grind the amarettini grinder until finely ground. Add the butter and couverture mixture and mix everything together. Line a tart pan (approx. 20 cm diameter) with baking parchment. Pour in the amarettini mixture and press down to form a base, forming a rim. Place in the refrigerator for 1 hour.
3. Soak gelatine in cold water for 5 minutes. Mix yogurt with vanilla sugar mix. Dissolve gelatine dripping wet over medium heat and stir briskly into yogurt. Stir into the yogurt. Refrigerate for about 30 minutes. Whip the couverture with the whisk of the hand mixer and mix into the yogurt. Ev. chill again briefly.
Spread the yogurt mixture on the base and place the raspberries on top. 3-4 hours in the refrigerator. Garnish with a few amarettini and chocolate chips. Serve garnished.
Preparation time approx. 30 minutes + cooling time
Per piece approx.:
Calories: 229
Joule: 959
Protein: 5,1 g
Fat: 14,4 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
