White chocolate and yogurt soup


by: Allicia

Here the sable biscuit is really just to raise the ice cream, which sits in the soup — you can either make the cookie or buy some good ones, or something similar —— and the caramel, which we make with condensed milk, helps to stick the biscuit to the base of the serving bowl to prevent it from sliding around when the waiter carries it.


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serves: 4

3 3/4 ounces white chocolate

1 cup whipping cream

16 teaspoon milk

17 tablespoon yogurt

For the orange and passion fruit jelly:

1/4 cup orange juice

5 1/4 teaspoons passion fruit juice

sugar to taste

2 g gelatin leaves (soaked in water and squeezed)

To serve:

sable biscuits

Pistachio ice cream

Apple crisps

Nutrition Facts
White chocolate and yogurt soup

Servings Per Recipe: 4

Amount per Serving

Calories: 296

  • Total Fat: 20.7 g
  •     Saturated Fat: 12.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 50.3 mg
  • Sodium: 66.5 mg
  • Total Carbs: 23.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 21.9 g
  • Protein: 5.7 g

how is this calculated?

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1.  Make the toffee using a can of condensed milk. To make the soup, melt the chocolate in the microwave on the defrost setting or in a bowl set over a pan of barely simmering water. Don't let the base of the bowl touch the water.

2.  Combine the cream and milk in a pan, and bring to a boil. Remove from the heat.

3.  Pour the mixture in a slow stream onto the chocolate, whisking continuously (as you would for mayonnaise), until it is all incorporated. You need to do this slowly so the mixture emulsifies properly.

4.  Leave to cool, then mix in the yogurt. Leave in the fridge for at least 3 hours, and until 10 minutes before serving.

5.  To make the jelly, reduce the orange juice down to 2 tablespoons. Cool, put in a bowl and add the passion fruit juice and sugar to taste.

6.  Heat a tablespoon of the juice mixture in a pan, then add the squeezed gelatin leaves and stir until dissolved. Take off the heat and stir into the rest of the juice mixture. Put in the fridge for at least 30 minutes until set.

7.  When ready to serve, put a little toffee in the center of each of 4 soup plates, with a biscuito on top.

8.  Take the chocolate mixture from the fridge and froth with a hand blender, to give a bubbly, cappuccino effect. Spoon the soup into the plates, just up to the level of the biscuit — don't pour it ever the top or the ice cream won't stick to the biscuit. Scoop a hall of ice cream on top of each biscuit. With a teaspoon, scoop out 16 small pieces of jolly (you want only little pieces, as the jolly is quite sharp and acidic, to cut through the creaminess of the chocolate). Arrange 4 pieces, like jewels, around each plate. If you like, top each ball of ice cream with an Apple crisp.

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I do recommend this: very tasty!