White Chocolate Yogurt Mousse

110 grams     cream
200 grams     Greek yogurt
325 grams     white chocolate
5 grams     gelatin
375 grams     whipped cream

Procedure:

• Warm cream and yogurt.
• Add chocolate and emulsify.
• Bloom gelatin and add to chocolate.
• Fold in whipped cream

Yield: 55 servings

Submitted by Heather L. Hurlbert, Executive Pastry Chef, Cherokee Town and Country Club, Atlanta, Ga.

Tags: Cherokee Town and Country Club Heather Hurlbert issue