Inspiration

• Yogurt and elderflower crème brûlée
• Sweetess (New Tex)
• Spongecake of yoghurt
• Rice crispies Citrus (New Tex)
• Atsina cress

CRÈME BRÛLÉE

Ingredients

• 40g elderflower syrup
• 2,5g Agar+ (New Tex)
• 20g Greek yogurt
• 30g cream

Preparation

1. Heat the elderflower syrup, Agar+ and cream to 80°C.
2. Mix it all together with the Greek yoghurt.
3. Fill the jars with the mixture and allow to set.
4. Sprinkle with Sweetess and burn with a gas burner.

SPONGECAKE OF YOGURT

Ingredients

• 265g egg white
• 10g Albumin (New Tex)
• 80g almond powder
• 90g Greek yogurt
• 50g flour
• 60g sugar

Preparation

1. Mix the almond powder, flour and sugar.
2. Mix the egg white with Albumine and gradually add to the almond base.
3. Mix Greek yoghurt into the mixture.
4. Mix and sieve the mixture.
5. Fill a siphon with the mixture and leave to rest for a while.
6. Fill the cups with the mixture and cook in the microwave. Time and wattage depend on the microwave.