• Yogurt and elderflower Crème Brûlée
• Sweetess
• Yogurt spongecake
  
• Rice Crispies Citrus
• Atsina Cress

Crème brûlée

Ingredients

• 20g Elderflower syrup
• 20g water
  
• 2,5g Agar+
• 20g full fat Greek yoghurt
• 30g cream (35%)

Preparation

1. Heat the elderflower syrup, water, Agar+ and cream to 80 degrees.
2. Mix with the Greek yoghurt.
3. Fill the jars with the mixture and leave to set for min. 1 hour.
4. Sprinkle with Sweetess and burn off the top.

Yogurt spongecake

Ingredients

• 265g Egg white
• 10g Albumine High Whip
• 80g Almond powder
• 90g Greek Yogurt
• 50g Flour
• 60g Sugar

Preparation

1. Mix the almond powder, the flour and the sugar finely.
2. Mix the egg white with Alumine High Whip and  gradually add to the almond base.
3. Mix Greek yoghurt underneath.
4. Blend and strain the mixture.
5. Fill an espuma can with the mixture and leave for min 1 hour and place 2 or 3 bombs.
6. Fill the cups with the mixture and cook +/- 40 seconds in the microwave at 850 watts.  (Time and wattage may vary per microwave)