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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the yogurt, crème fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together. | 2. Set aside at room temperature. | 3. Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water. | 4. Set it aside. | 5. Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.). | 6. Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer. | 7. Meanwhile, whisk together the egg whites and the remaining sugar. | 8. Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly. | 9. Slowly add the egg white mixture into the hot milk/cream, stirring constantly. | 10. Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon. | 11. The custard is done when it thickens enough to coat the wooden spoon. | 12. Remove the custard from the heat and stir in the bloomed. | 13. gelatin. | 14. Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin. | 15. Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature. | 16. Once the custard has cooled off, using a whisk, combine the yogurt-crème fraiche mixture with the custard. | 17. Whisk gently but briskly until the ingredients are homogeneous and smooth. | 18. Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top. | 19. Refrigerate custards for at least two hours or up to two days before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yogurt	16	ounces	strained	276.691	21.1374	15.7396	14.7417
creme fraiche	8	ounces		201.7333	0.0	44.88	1.1333
honey	1/4	cup		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
cream	2/3	cup		528.0	10.64	5.808	55.488
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg white	3			51.48	0.7227	10.790999999999999	0.1683
gelatin powder	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.