She learnt how to make it from ‘Grannie’ Simone who was born in 1910 and still lives in the sixteenth arrondissement in Paris.
- Carine has adapted the recipe preferring to use calories on Chocolate than butter so recommends using 150g of butter and 300g of dark cooking chocolate.
- Also use 6 egg whites (beaten to hard snow) and 6 yokes, 3 tablespoons of flour, 150g of sugar and a teaspoon of Vanilla extract.
- This is what you end up with! The Rosemary is just for decoration but the yogurt cuts through the richness perfectly.
More detailed instructions coming soon…..
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