Mango With White Chocolate Yogurt
5 ounces white chocolate, preferably with at least 33 percent butterfat, such as Valrhona Le Blanc 35 percent
¾ cup plain whole-milk or low-fat yogurt
24 skinned hazelnuts, toasted and caramelized, for garnish (see note)
3 large ripe mangoes (about 1¼ 1/4 pounds total)
Break the chocolate into small pieces and place in a large heatproof bowl. Suspend the bowl over a medium saucepan filled with a few inches of barely bubbling water (over medium heat). Let the chocolate melt slowly, stirring occasionally until smooth.
Place the yogurt in a mixing bowl, then gradually stir in the melted white chocolate to form a sauce. Cool to room temperature.
Break the caramelized hazelnuts into coarse pieces.
Peel the mangoes and cut their flesh away from the pit, creating long, thick half-moons, or cut into bite-size chunks. If you leave them in long strips, figure 4 strips per serving.
Divide the mango among individual plates. Spoon equal amounts of the yogurt mixture over each portion, then sprinkle with the hazelnuts. Serve right away.
Serves six.
Cook’s note: Toast hazelnuts in a small, dry skillet over medium-low heat for 4-6 minutes, shaking the pan occasionally so the nuts turn a slightly darker shade of brown all over. Cool. To caramelize the toasted hazelnuts, lay a piece of parchment paper or a silicone liner on a heatproof surface. Heat ¼ cup sugar and ¼ cup water in a small, dry skillet over medium-high heat, stirring just until the sugar has dissolved. Cook without stirring for several minutes to form a lightly golden syrup. Add the toasted hazelnuts and stir to coat, then use a slotted spoon to transfer the nuts to the paper or silicone mat, separating them so they won’t stick together. Cool completely.
Try this as the third course of a meal that includes a polenta and parmesan gratin and sesame sardines with carrot salad.
@Recipe nutrition:Nutrition values per serving (using low-fat yogurt): 160 calories, 10 g fat (6 g saturated), 16 g carbohydrates, 0 fiber, 3 g protein, 0 cholesterol, 40 mg sodium.
Adapted from “The Family Meal: Home Cooking With Ferran Adria”