- Bloom the gelatin in ice water. Cook the sugar and water to 246ºF/119ºC. Whip the egg yolks, and then incorporate the sugar and water mixture to make a pâté à bombe, continue to whip until cool. Heat the strawberry purée with the lemon puree in a small saucepan. Strain the gelatin and whisk into the warm fruit mixture. Add the purée mixture to the Greek yogurt. Fold in the pâté à bombe, and then the softly whipped cream.
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