White Chocolate Yogurt Mousse

110 grams cream
200 grams Greek yogurt
325 grams white chocolate
5 grams gelatin
375 grams whipped cream

Procedure:
• Warm cream and yogurt.
• Add chocolate and emulsify.
• Bloom gelatin and add to chocolate.
• Fold in whipped cream

Yield: 55 servings

SUBMITTED by Heather L. Hurlbert, Executive Pastry Chef, Cherokee Town and Country Club, Atlanta, Ga.