Yogurt Mousse

• 6 silver gelatin sheets
• 100 g granulated sugar
• 25 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Cook sugar and water in a small saucepan until a candy thermometer registers 120°C/250°F. Whisk sugar syrup into yolks in the bowl of a stand mixer fitted with a whisk attachment and whip. Add gelatin and stir to dissolve. Whip mixture until pale and lightened. Add yogurt powder to whipped heavy cream and