Couscous, raspberry caramel and greek yoghurt
Lost in Maghreb…
Serves 6:
Couscous:
75 g pre-cooked couscous
120 g 70% dark chocolate, chopped
200 g cream (35% fat)
Cook the couscous following the package directions.
Bring the cream to boil.
Pour the cream over the chopped chocolate and stir gently until smooth.
Combine the couscous with the ganache.
Raspberry caramel:
80 g sugar
250 g raspberries
Bring the sugar to boil on a heavy bottomed pan until it caramelizes.
Remove from heat and add ¾ of the raspberries.
Add the remaining raspberries.
Greek Yoghurt
300 ml greek yoghurt
60 g icing sugar
Place the couscous into the bottom of a glass. Pour the raspberry caramel and top with the sweetened greek yoghurt.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Wow! This looks AMAZING! I love the spoon. Your pictures are lovely.
Great idea, I wonder how it tastes.
I am love to this blog, his recipes and his photography. It´s Wonderfull.
Congratulations!!
Bye!
These pictures are amazing!
Maybe this is the way to teach my daughter to love couscous!
Love the idea!
ok – that chocolate spoon is too cute! yum!!
I’d love to sink my teeth on that chocolate spoon and that glistening raspberry. Look so good!