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Amuse of various yoghurt textures

Fresh, lightly acidic and in various textures. This amuse consists of different preparations of yogurt and is, in a word, delicious.

Ingredients

200gMascarpone
100gVending machine sugar
5units.itemsgelatin sheet
600gGreek yogurt
100gloosely whipped cream
fresh vanilla

80gpasteurized egg yolk
130gPasteurized egg white
65gFlour
55gVending machine sugar
100gFull-fat yogurt
5gyopol yogurt powder
45gAlmond powder

200gVending machine sugar
150gSoft butter
yopol yogurt powder
150gFlour

300gSilvia egg white powder
yopol yogurt powder
120gWater

8units.centiliterFull-fat yogurt
10units.centiliterYogurt liqueur
3units.centiliterHoney
1.5units.centiliterLime juice

Preparation

  1. Mix mascarpone, sugar, and vanilla and heat to 40°C.
  2. Add the gelatin and dissolve.
  3. Let cool, but do not let it set, then mix in the yogurt and cream.

  1. First blend all the dry ingredients together in the food processor.
  2. Then, while blending, add the egg white, egg yolk, and yogurt.
  3. Sieve the mixture well.
  4. Transfer to a siphon, charge with two cartridges, and let it 'set' for a while.
  5. Pipe the mixture into a microwave-safe cup (half full).
  6. Bake for 45 seconds at full power.
  7. Let cool and carefully remove from the cup.

  1. Mix flour, sugar, and butter in the food processor to make a dough.
  2. Place the mixture on a baking mat and bake at 120°C until crispy.
  3. Crumble well and season with yogurt powder.

  1. Mix egg white powder with yopol.
  2. Put in a KitchenAid, add the water, and whip until airy.
  3. Dry in a dehydrator or in an oven (85°C).

  1. Blend all ingredients with a little crushed ice into a shake.
  2. Strain and serve.