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Sugar ball with yogurt espuma

Sugar ball with yogurt espuma

Sugar ball | Espuma of yoghurt | Crémeux of white chocolate | Crémeux Raspberry | Mini Sfera Basil | Crumble Yoghurt Raspberry

Sugar ball

Ingredients

  • 100g Isomalt

Preparation

  1. Heat the Isomalt to 180°C. 
  2. Leave to cool to 160°C. 
  3. Fill a spherical mould and pour out the excess mass.
  4. Leave to set until completely cool.

Crémeux of white chocolate

Ingredients

  • 240g milk
  • 125g whipped ice cream
  • 9g Agar+ 
  • 150g white chocolate
  • 10g Inulines Blend

Preparation

  1. Heat milk, whipping cream and Agar+ to 80°C.
  2. Mix in the white chocolate.
  3. Add Inulines Blend.
  4. Mix it all together.
  5. Pour into the desired shape and leave to set.

Yogurt espuma

Ingredients

  • 75g yogurt 
  • 75g Greek yogurt
  • 20g milk 
  • 15g Dextrose 
  • 5g Gelatin Powder

Preparation

  1. Mix all ingredients and pour into an espuma bottle.
  2. Stick 2 gas bombs on the bottle and let rest in the fridge for a while.

Products

Agar +

Agar +

Gellings & Binders

Dextrose

Dextrose

Sugars

Gelatin Powder

Gelatin Powder

Gellings & Binders

Inulines Blend

Inulines Blend

Gellings & Binders

Isomalt

Isomalt

Sugars