Yoghurt Espuma

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • leaves gelatin
  • ice water
  • 250 ml plain yoghurt


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