ingredients

Creme brulee :
50 g unsalted pistachios
150 ml of soy milk
150 ml of cooking soy cream
2 egg yolks
2 tbsp. to s. cane blond sugar
80 g of blueberries

White chocolate mousse and silky tofu:
50 g of white chocolate
100 g silky tofu
2 egg whites

Accompaniments:
50 g blueberries
12 pistachios
20 g of white chocolate

Steps

Step 1

A few hours before, reduce the pistachios powder in a blender. Mix them in a saucepan with the milk and soy cream. Heat to a boil and stop the fire. In a bowl, blanch the egg yolks with the sugar and pour over the pistachio milk, whisking briskly. Pour into transparent cups that support cooking, divide the blueberries and bake in a bain-marie for 20 minutes at 150 ° C. Let cool.

2nd step

Melt the white chocolate in a bain-marie and mix it with the silky tofu . Beat the egg whites and incorporate them. Spread the mousse over the creams and reserve in the fridge before serving.

Step 3

When serving, place 3 crushed pistachios in the center and a few blueberries around each cream. Sprinkle with white chocolate chips made with a thrifty knife.

tips

Nutritional asset Made with white chocolate, less rich in cocoa but high in calcium, this fruity and pistachio dessert focuses on soy (milk and cream) to increase creaminess without harming digestion. A small amount is enough to melt pleasure!

We want more! In organic chocolate, healthy temptations, Laurence Salomon details 30 recipes that she proposes in her organic restaurant. " The intense taste of chocolate ," she explains, "does away with many artifices, such as butter, crème fraîche or the excessive addition of sugar. Our chef combines it with organic flours rich in slow sugars and mineral salts to make biscuits or cakes. Without forgetting the fruits for a good balance of the recipe. In desserts, it favors soya milk, almond or hazelnut, promoting digestion. € 9.90, ed. The beach.