Ingredients

Serves 6

Yoghurt Sponge – gluten free
120 g egg yolks
40 g yoghurt powder
70 g Greek yoghurt
65 g rice flour
120 g egg whites
70 g caster sugar
Jam of choice


White Choc & Vanilla Mousse
300 ml water
2 vanilla pods
90 g caster sugar
24 g gelatine gold leaves, soaked
730 g Jaina 31% white chocolate (or similar)
90 g unsalted butter
1350 ml cream 35%, semi whipped


 

Method

Yoghurt Sponge:
Beat the egg yolks and the yoghurt powder to a smooth paste. Add the flour and the yoghurt and beat again to a smooth consistency. Whisk the eggs with the sugar to a stiff meringue and fold the two mixes together. Pipe into lined rectangle baking trays 1 cm thick and bake in an oven pre-heated to 160°C for 8-10 minutes.


White Choc & Vanilla Mousse:
Boil the water and infuse the vanilla before reheating and dissolving the previously soaked gelatine inside. Mix well and strain the hot mixture over the melted white chocolate and emulsify. Mix in the softened butter before folding in the cream in stages.
Pour into rectangle dish.

Cut the sponge to shape so that it fits over the mousse dish. Spread with your favourite jam. Place jam side down over the mousse. Place in the freezer to set.
To serve, remove from freezer and let sit for five minutes before slicing.