Yield: 24 portions in 3 – 4 oz glasses/dishes
Ingredients
|
Fresh berries: |
4 qt |
|
Granola: |
8 cups |
|
Onyx (melted to 110°F): |
4 oz |
|
Heavy cream, very cold: |
2 qt |
|
Whipped cream stabilizer: |
2 tbsp |
|
Superfine sugar: |
2 tbsp |
|
Low fat or non fat greek yogurt: |
16 oz |
Directions
- Place granola in large mixing bowl.
- Drizzle with melted Onyx.
- Toss granola to coat lightly.
- Spread coated granola on sheet pan to set.
- Keep refrigerated until use.
- Warm 4 oz of heavy cream to 180°F. Whisk in whipped cream stabilizer gently until dissolved. Whisk in sugar until dissolved.
- Fold in whipped heavy cream.
- Pour remainder of cold heavy cream into mixer bowl. With whisk attachment on low speed, pour in the warmed cream and stabilizer.
- Increase speed to medium until thickened, and then increase speed and whip until soft peaks form. Gently fold in yogurt by hand with rubber spatula until incorporated.
Directions for Assembly
- Spoon Onyx coated granola into bottom of dessert glass for ¼” layer.
- Pour/pipe on ½” yogurt mousse layer.
- Add another Onyx coated granola layer.
- Pour/pipe another ½” yogurt mousse layer.
- Top with fresh berries.
- Keep refrigerated until service.
*Onyx coated granola layer can be used with ice cream.