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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

Dessert with yogurt, glazed chestnut and round barley rusk

  • Preparation
  • Cooking
  • 6
A variation of the famous French dessert Mont Blanc (White Mountain) which is the name of the highest peak of the Alps. The chestnuts symbolize the mountain while the white custard represents the snowy peak.
Product Qty
«TOMANNA» wheat rusks from Crete "Tsatsaronakis" 21.2oz
  Products of Greece
Shipping Information

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