Want to impress with a really fancy dessert at your next dinner party? Try a simple yet luxurious dessert from pastry chef Kasper Kleihs. It combines tangy goat yogurt with exclusive Beluga caviar.
Ingredients:
– 100 g milk
– 130 g sugar
– 100 g glucose
– 3 sheets of gelatin
– 900 g goat yogurt
– 4 g salt
Instructions for making goat yogurt sorbet:
1. Soak the gelatin sheets in cold water until they soften.
2. Heat the milk, sugar, and glucose in a saucepan, stirring until everything is dissolved. Remove the gelatin sheets, squeeze out the water and stir them into the warm milk until dissolved.
3. Blend the milk mixture with the goat yogurt until smooth using an immersion blender.
4. Freeze the mixture in a container for a few hours, or use an ice cream maker if available.
How to make a white chocolate plate:
Ingredients:
– 300 g white chocolate
Instructions:
1. Gently melt the chocolate in a double boiler or in the microwave in short intervals.
2. Spread the melted chocolate thinly on a sheet and punch out round discs to fit your plates. Let harden.
Tuile Crisps for some extra crunch:
Ingredients:
– 75 g flour
– 85 g powdered sugar
– 35 g egg whites
– 60 g cream
– 10 g milk
– A pinch of salt
Instructions:
1. Mix all ingredients into a smooth batter.
2. Spread the batter thinly on a silicone mat or parchment paper.
3. Bake at 165°C (329°F) for 3-5 minutes or until the edges start to brown.
4. Quickly reshape if desired, and bake a bit longer to get them crispy and golden brown.
Assembling the dessert:
1. Place a few thin slices of cucumber on each chocolate plate.
2. Add a generous dollop of Beluga caviar.
3. Decorate with edible flowers and add a tuile crisp for extra crunch.
4. Carefully place the chocolate plate on top of a scoop of goat yogurt sorbet.
Serving Tips:
Serve this fine dessert and make sure everything looks neat. This isn’t just a dessert that tastes fantastic; it also makes your dinner party stand out. Serve and enjoy!
