in Dessert Recipes

Cream of pitahaya, mango and white chocolate yogurt

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Ingredients for 4 servings:

  • 150 g white chocolate
  • 500 g yogurt (1.5% fat)
  • e.g. honey or sugar
  • 1 large pitahaya(s)
  • 1 large mango(s)
  • 1 handful of biscuits (Amarettini)
  • n. B. Confectionery (chocolate sticks) for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick dessert for 4 – 6 people

Roughly chop the chocolate, melt it, and let it cool slightly. Gradually stir in the yogurt with a whisk. Season with honey or sugar to taste. Halve the pitahaya and scoop out the flesh. Peel the mango, remove the flesh from the pit, and fold both diced into the chocolate yogurt with a handful of amaretti biscuits. Serve in the pitahaya halves. Serve the remaining cream in glasses or bowls and garnish each with fruit pieces, amaretti biscuits, and chocolate sticks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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