White Chocolate Yogurt Crémeux

1. Place the white chocolate in a bowl with the liquid egg yolk. Set aside. In a small saucepan, bring the cream to a boil.

2. Slowly pour the hot cream over the white chocolate, whisking to combine (if the cream is added too quickly, the egg yolk may curdle). Then add 1|1 1/2 sheet of gelatin and stir until the gelatin sheet is melted. Using an electric mixer, beat the mixture for 2 to 3 minutes, or until very smooth and fluffy. Then add 75ml|112ml of yogurt and mix well.

3. Pour the preparation into 4|6 small pots (glasses, or ramekins), and refrigerate for at least 1h.

4. Preheat the oven to 350F. Place the pistachios on a baking sheet. Bake for 4 to 6 minutes, or until the pistachios begin to brown. Add honey and 2.5 mL of caraway seeds. Coat the pistachios well. Let cool completely on the baking sheet.

5. Just before serving, garnish the pots of white chocolate yogurt mousse with pistachios and a few chopped mint leaves.