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.