Yoghurt

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