Sat, 22 May 2021
Martin O'Donnell's White Chocolate and Yoghurt Cremeux with strawberries and brandy snap biscuit
Ingredients:
For the white chocolate cremeux:
215g good quality white chocolate
110g fresh cream
185g set yoghurt
A little tub of bee pollen
For the Brandy snap biscuit:
100g Butter
100g Golden Syrup
100g Sugar
100g Plain Flour
1 Tsp Ground Ginger
1 Tbsp Lemon Juice
Method:
1. To make the cremeux, melt the white chocolate slowly in a bowl over boiling water and add the cream.
2. Allow this to cool and combine with the yoghurt gently and place into the refrigerator covered overnight to firm up.
3. Wash the strawberries and remove the green tops, cut in bite sized pieces and place in a bowl.
4. Now onto the brandy snaps. Preheat the oven to 180c. Place the butter, sugar and golden syrup into a pot and warm gently until all is melted.
5. In a bowl add the flour and ginger and make a well, and add the hot ingredients and mix well with a wooden spoon for few minutes until combined. Add the lemon juice and finish mixing.
6. On a baking tray with greaseproof paper add a teaspoon size dollop of mixture and space them out well as they will spread out and cook for 8 minutes until nice and golden, allow to cool slightly and then shape into the desired shape and allow to cool. If not using straight away store in an air tight container for up to 5 days.
7. To plate up, place a tiny amount of the cremeux onto a plate and then sit the brandy snap biscuit on top, this will stop it moving and then place a large tablespoon of the cremeux onto the basket.
8. Next add the chopped strawberries and sprinkle with the bee pollen on top.
