Award local Chef Dimitris Mavrakis recommends:
Apricot and walnut mousse.
200 g cream 35%, 200 g yoghurt, 2 egg whites (for meringue), 3 tsp. tablespoons apricot jam. For the sauce: 3 tsp. tablespoons apricot jam, 1 tsp. tablespoons water.
Heat a pan jam and water to make the sauce. Cold in the refrigerator. Immediately after the mixer pour yogurt and jam being careful not to cut us. Besides the mixer and bowl pour the meringue, stirring from top down slowly to avoid oxygenated mousse. Serve the sauce in our Martini glass and sprinkle top peels from bitter chocolate.
|Nutritional Value||per 100 gr.|
|Of which Sugars||49.7|
|Of which Saturated||< 0.1|