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Greek Yogurt & White Chocolate Cremeux with Green Strawberries, Rhubarb & Almond

Kyleen Atonson of Honey's Chicago

Chef demonstration

Greek Yogurt & White Chocolate Cremeux

  • 2 sheets gelatin
  • 11 oz. cream
  • 15 oz. white chocolate
  • 13 oz. Greek yogurt

Bloom gelatin in ice water. Boil cream. Pour over white chocolate and bloomed gelatin. Pour white chocolate mixture over yogurt. Strain into containers to set at least 5 hours. 

Pickled Green Strawberries

  • 1/2 cup cider vinegar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1.5 tsp course salt
  • 2 tbsp honey
  • 2 bay leaves
  • 1/2 tsp coriander
  • 1 cup sugar
  • 4 cups hulled green strawberries

Boil vinegars, water, honey, salt and sugar. Poue over green strawberries, coriander seeds, and bay leaves. Cool at room temperature. Place in refrigerator. 

Poached White Rhubarb

  • 500 g sugar
  • 500 g water
  • White rhubarb cut into small pieces

Bring sugar and water to a boil. Pour over rhubarb, cover and let sit for 12 minutes. Pour over poaching liquid and let cool separately, then combine. 

Garnish with toasted almonds and white chocolate powder. 

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