- 1/2 teaspoon [2.5 mL] unflavored gelatine
- 1/2 cup [125 mL] cold chicken broth
- 6 ounces [190 mL] plain yogurt
- 1/3 cup [80 mL] semi-dry white wine
- 1/4 cup [60 mL] minced green onions
- 1/2 cup [125 mL] cream [10%]
- 1 tablespoon [15 mL] cold butter
- 1/4 cup [60 mL] freshly minced mint
- 2 teaspoons [10 mL] freshly minced chervil
- Salt and white pepper, to taste
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- Sprinkle gelatine over cold chicken broth.
- Arrange layers of cheesecloth into a sieve.
- Pour in yogurt; leave to drain for many hours, refrigerated.
- Heat together chicken broth mixture, white wine and minced green onions; simmer for 5 minutes.
- Press through a sieve.
- Into a clean saucepan, reheat chicken broth mixture for 5 to 7 minutes over high heat.
- Pour in cream and leave to simmer, whipping for 2 minutes, until just thickened.
- Over low heat, add butter; whip 4 times.
- Mix in minced mint and chervil stirring for 1 minute.
- Whip in drained yogurt.
- Salt and pepper.
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