Step by Step Instructions
- Step 1: Place the yoghurt, sugar and lemon zest in a bowl and mix with a whisk.
- Step 2: Add the gently whisked fresh cream using a spatula.
- Step 3: Place some of the yoghurt mousse in a glass adding a layer of crumbled round barley rusk, add two spoonfuls of chestnut custard and top it off with more of the yoghurt mousse.
- Step 4: Follow the same procedure with all the glasses.
- Step 5: Garnish with crumbled glazed chestnut and serve.
Ingredient List
- 500g strained yoghurt
- 150g fresh cream (gently whisked into a denser consistency)
- 80g sugar
- the zest of one lemon
- 500g chestnut jam
- 150g crumbled chestnut spoon -sweet
- 100g crumbled wood oven baked round barley rusks