Sheep’s Milk Yogurt with Lemon Gelée and Yogurt Meringue

Name: Sheep’s Milk Yogurt with Lemon Gelée and Yogurt Meringue
Ingredients: 336 g (1⅓ cups and 1 Tbsp) whole milk; 75 g (4 Tbsp) glucose syrup; 500 g (2 cups) sheep’s milk yogurt; 224 g (1 cup) lemon juice; 168 g (¾ cup) water; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 100 g (⅔ cup and 1½ Tbsp) egg whites; 100 g (½ cup) granulated sugar; 100 g (¾ cup and 1½ Tbsp) confectioner’s sugar; Zest of 2 lemons; 56 g (2 tsp) yogurt powder (Yopol or Sosa brand preferred); 28 g (1 tsp) dextrose powder; 14 g (1 tsp) citric acid powder

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Frozen Sheep’s Milk Yogurt

336 g (1⅓ cups and 1 Tbsp) whole milk

Dessert
Low fat
Low calorie

Method

Frozen Sheep’s Milk Yogurt

In a saucepan, bring milk, sugar and glucose to a boil over medium-high heat. Set aside to cool, then whisk in yogurt and lemon juice. Refrigerate to cool completely before processing in an ice cream machine. Transfer to a pastry bag with a ½-inch round pastry tip and store in freezer until ready to use.