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Couscous, raspberry caramel and greek yoghurt

cuscuz chocolate e iogurte

Lost in Maghreb…

cuscuz chocolate e iogurte

Serves 6:

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.

cuscuz chocolate e iogurte


7 Responses to “Couscous, raspberry caramel and greek yoghurt”

  1. Cheri em 17 July, 2009

    Wow! This looks AMAZING! I love the spoon. Your pictures are lovely.

  2. Greekgastronomer em 17 July, 2009

    Great idea, I wonder how it tastes.

  3. Javi Recetas em 18 July, 2009

    I am love to this blog, his recipes and his photography. It´s Wonderfull.



  4. Tanya em 18 July, 2009

    These pictures are amazing!

  5. Maliasa em 19 July, 2009

    Maybe this is the way to teach my daughter to love couscous!
    Love the idea!

  6. Alicia em 23 July, 2009

    ok – that chocolate spoon is too cute! yum!!

  7. M em 29 July, 2009

    I’d love to sink my teeth on that chocolate spoon and that glistening raspberry. Look so good!

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