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
- Heat the Isomalt to 180°C.
- Leave to cool to 160°C.
- Fill a spherical mould and pour out the excess mass.
- 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
- Heat milk, whipping cream and Agar+ to 80°C.
- Mix in the white chocolate.
- Add Inulines Blend.
- Mix it all together.
- 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
- Mix all ingredients and pour into an espuma bottle.
- Stick 2 gas bombs on the bottle and let rest in the fridge for a while.
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
- Heat the Isomalt to 180°C.
- Leave to cool to 160°C.
- Fill a spherical mould and pour out the excess mass.
- 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
- Heat milk, whipping cream and Agar+ to 80°C.
- Mix in the white chocolate.
- Add Inulines Blend.
- Mix it all together.
- 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
- Mix all ingredients and pour into an espuma bottle.
- Stick 2 gas bombs on the bottle and let rest in the fridge for a while.