Bresc BV

Mozzarella-spinach poffertjes with savoury yoghurt


  • 250 g Turkish-style yoghurt
  • 100 g spinach
  • 80 g blueberries
  • 50 g Bresc mushroom mix
  • 50 g Bresc chutney tomato
  • 50 g cream
  • 15 g ghee
  • 16 slices bacon 
  • 12 edible flowers 
  • 4 eggs
  • 2 balls mozzarella

Preparation method

Mix the mozzarella, eggs, cream and spinach and puree them until smooth in a blender. Drop a tiny bit a ghee in a blini pan and fry the poffertjes until they are golden brown. Mix the Turkish-style yoghurt with the mushroom mix and leave to rest in the fridge for one hour. Place nine poffertjes on a plate and arrange four slices of crispy fried bacon between them. Serve with the savoury yoghurt. Garnish with the tomato chutney, blueberries and edible flowers.