This recipe was inspired by chef Kaori Endo of Nanashi in Paris, and printed originally in Bon Appetit, in October of 2011. It makes for a really unusual, tasty and (relatively) healthy dessert.
- 1 ripe mango, peeled, pitted, and cut into small cubes
- 2 teaspoons sugar
Mix the mango with the sugar, and leave to macerate for 30 minutes or so. Then divide evenly among four glasses, or ramekins - whatever you are serving the dessert in.
- 3 1/2 ounces high quality white chocolate, chopped
- 1 1/2 cups low fat Greek-style yogurt
- 1 teaspoon matcha powder
- 2 teaspoons sugar
- 1 tablespoon hot water
Put the white chocolate in a metal bowl set over a saucepan of simmering water, and stir until melted. Remove from the heat and whisk until smooth. Let it cool slightly. Gradually whisk in the yogurt. Divide this mixture between two small bowls.
Whisk the 2 teaspoons of sugar with the matcha powder in another small bowl. Add the hot water, and whisk to form a thick paste. Give this time - it takes a while to blend thoroughly. Add the paste to one of the bowls of chocolate-yogurt mixture and whisk to blend well.
Now make a well in the green mixture, and pour the white mixture into the center. Fold it just once or twice, just enough to create swirls. Spoon the mixture over the mango in the ramekins.
If you want one final extra touch, you can sprinkle over the top a blended mixture of finely minced toasted pistachio nuts, lemon zest and sugar. Measurements here are to taste - and the mixing can happen in a food processor, or a mortar and pestle, or just with a little more effort on the chopping board.
