Sakura Cress - chocolate - yogurt - red pepper - chili

Source: Foodpairing

Ingredients

  • 41,25 g Yoghurt
  • 1,25 g Yoghurt powder
  • 0,62 g Gelatine leaf, pre-soaked
  • 25 g Cream
  • 5 g Icing sugar
  • 12,5 g Bell pepper, roasted
  • Cayenne pepper
  • Sakura Cress®
  • 1 Dark chocolate

Method

  • Mix the yoghurt with the yoghurt powder and stir in the gelatin.
  • Whip the cream with the sugar.
  • Fold into the yoghurt.
  • Stir in the bell pepper brunoise.
  • Add cayenne pepper to taste.
  • Allow to set.

Recipe: Foodpairing

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