Greek Yogurt & White Chocolate Cremeux with Green Strawberries, Rhubarb & Almond
Kyleen Atonson of Honey's Chicago
Chef demonstration
Desserts
Spring
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.
