Yoghurt Espuma

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Preparation info

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 1½ leaves gelatin
  • ice water
  • 250 ml plain yoghurt
  • 3 g salt


Bloom the gelatin in ice water. Heat 125 ml of the yoghurt with the salt and add the bloomed gelatin – heat until dissolved.

Combine the gelatin mixture with the remaining 125 ml yoghurt while it is still warm. Place the mixture in a cream siphon gun and charge it twice. Let it set at room temperature for 1 hour. If it is runny when discharging, refrigerate until the mixture is the right consistency.

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