12 g powdered gelatin
100 g white chocolate
300 g authentic Greek yoghurt DODONI
3 egg whites
60 g sugar
Mix the gelatin with cold water and leave to soften for 10 minutes. Whisk the egg whites with a pinch of salt in a bain marie. When they begin to whiten gradually add the sugar whisking continuously until the mixture starts to thicken. Remove from the bain marie and continue whisking until a shiny meringue is obtained. Melt the white chocolate and leave to cool. Gradually add the yoghurt folding it in gently with a plastic spatula.
Gently heat the gelatin until it dissolves completely. Stir 3 Tbsp of the yoghurt mixture into the gelatin then pour all the mixture into the remaining yoghurt. Gently fold the meringue, little by little, into the yoghurt mixture with a spatula. Transfer the mixture to a silicone mould, loose-base cake tin or a simple rectangular mould lined with plastic wrap. Leave in the fridge overnight or for 8 hours. Turn out by inverting the mould onto a plate. Top with the cherry jam, fresh fruit and aromatic mint leaves.