Preparation info
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By Sat Bains

Published 2012

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For the Yoghurt

  • 1 leaf of gelatine
  • 50 ml double cream
  • 40 g


Soak the gelatine in iced cold water for 10 minutes to rehydrate. Bring the cream, glucose, sugar and citric acid up to the boil; take off the heat, and add the gelatine. Whisk in the yoghurt, emulsify and pass through a chinoise. Allowing 20g per person, pour the mix into fresh moulds like the ones used for the chocolate. Place in the freezer. After 2 hours take out of the freezer and remove f