Easter Egg Dessert
5
45 minutes
Dessert
Even though it has a bit of an Easter look, this dessert can be enjoyed all year round, and it would be a shame to miss out, because it's simply delicious!
Ingrédients
- 150 g of white chocolate
- 2 tsp of Le Pâtissier matcha
- 1 mango*
- 90 g of pistachio paste
- 100 g of plain plant-based yogurt
- 15 ml of maple syrup
- 1/4 tsp of salt
- 200 ml of whipping cream*
- 1 tbsp of powdered sugar
- 3 to 4 g of L'Authentique matcha
Préparation
Melt the white chocolate in a double boiler, sift the 2 teaspoons of matcha over it and mix. Generously coat each cavity of the mold and keep it chilled while you prepare the rest. This amount works for a Silikomart mold with 5 half-egg cavities.
Cut the mango into small cubes and set aside. In a bowl, mix the pistachio paste, yogurt, maple syrup and salt. Refrigerate until needed.
In a mixer bowl fitted with the whisk attachment, pour in the cream and powdered sugar, sift in the 3 to 4 g of matcha, and whip at full speed to form whipped cream.
ASSEMBLY
Gently unmold the half-eggs.
Add 2 tablespoons of pistachio cream and spread it slightly.
Top with 2 tablespoons of diced mango.
Top with the matcha whipped cream, using a piping bag fitted with a nozzle, or directly with a spoon.
Add your little Easter decorations (chocolate eggs, chocolate-covered peanuts, cute little cookies, etc.)
Keep chilled until ready to serve.
