WHITE CHOCOLATE MOUSSE FROZEN YOGURT RECIPE RECIPES

Steps:

• Soak the gelatin in a bowl of cold water until softened, about 10 minutes. Chop the white chocolate and melt in a heatproof bowl over a hot water bath or in the microwave.
• Slowly whisk the yogurt into the melted white chocolate until combined
• Separate the eggs. Reserve the yolks for another use. In a bowl, beat egg whites with the sugar until stiff. Set aside.
• Heat the gelatin over low heat in a saucepan. Stir in 3 tablespoons of the yogurt mixture, then add gelatin mixture to remaining yogurt and stir to combine.
• Carefully fold the beaten egg whites into the yogurt mixture.
• Rinse 4 ramekins (each about 150 ml) (approimately 6 ounces) with cold water. Divide the yogurt mixture among ramekins. Refrigerate until gelatin is completely set, 2-3 hours.
• Rinse the oranges in hot water and wipe dry. With a sharp knife, remove the peel and bitter white pith. Cut the oranges crosswise into rounds.
• Halve the pomegranate and scoop out the seeds with a spoon into a bowl. Add the orange slices and orange liqueur or syrup and toss to combine.
• Dip each ramekin briefly in hot water. Carefully run a sharp knife around the edge and invert the ramekin to unmold. Drizzle with some of the fruit syrup, garnish with lemon balm and serve orange slices alongside.

Steps:

• To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
• In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
• Whisk the cream until soft peaks form and fold into chocolate mixture.
• Whisk the egg whites with the sugar until soft peaks form.
• Fold into the mixture with the optional flavours until just combined and freeze for four hours.