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Liberté Yogurt And White Chocolate Cream With Grapefruit And Campari Granita

Quantity :


Cooking time :

Preparation time:

20 minutes


Yogurt and White Chocolate Cream



  • 250 ml (1 cup) grapefruit juice
  • 30 ml (2 tbsp) sugar
  • 30 ml (2 tbsp) Campari


Yogourt and White Chocolate Cream

  1. In a small saucepan, bring cream to a boil.
  2. Place the chocolate pistoles in a bowl and pour over the boiling cream; let stand for 30seconds.
  3. Using a whisk, emulsify the mixture until smooth.
  4. If small pieces of chocolate remain in suspension, place the bowl on a saucepan of simmering water and stir until all the chocolate is melted.
  5. Add all of the yogourt and mix well with a whisk.
  6. Use a rubber spatula to make sure the yogourt isperfectly blended in.
  7. Pour into an airtight container and let set in the refrigerator for atleast 8 hours.


Note: The yogourt and white chocolate cream can be kept for up to 5 days in the refrigerator.



  1. In a small saucepan, bring about  of the grapefruit juice and the sugar to a boil.
  2. Remove from heat; add remaining juice and the Campari.
  3. Pour granita into a fl at airtight container and put in the freezer for at least 12 hours.



  1. Place a few grapefruit supremes in a small bowl and garnish with a good spoonful of yogourt and white chocolate cream.
  2. Remove granita from the freezer and, with a fork, scrape the surface to form crystals.
  3. Spoon two good scoops of granita over cream and serve.
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