Couscous, raspberry caramel and greek yoghurt
Lost in Maghreb…
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.
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.
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.