Microwave
yoghurt cake
ingredients :
- 30 g Flour
- 80 g Sugar
- 50 g Lyophilised yoghurt powder
- 300 g Egg whites
- 60 g Almond powder
- Plastic glasses
process :
Blend the ingredients. Sieve and then fill a siphon to two-thirds, add 2 cartridges of gas. Fill half of the plastic glasses with the mousse. Cook in the microwave for 35 to 40 seconds on maximum power. Leave to cool, unmold. Put to one side until ready to use.
Yoghurt and mango
ice
ingredients :
- 100 g Sicoly® sweetened mango purée
- 500 g Yoghurt
- 8 g Sorbet stabilizer
- 75 g Sugar
- 150 g Dextrose
- 34 g Skimmed milk powder
- 45 g Fresh cream 30%
- 195 g Whole milk
process :
Mix together the milk and cream. Then mix together the milk powder and dextrose and add to the previous mixture. Heat this mixture to 45°C. Mix together the sugar and stabilizer then combine with the mixture. Heat to 85°C. Place in the cooler and chill to 4°C between 6 and 12 hours. Add the yoghurt and the SICOLY® mango puree. Blend. Place in an ice-cream turbine. Store at -18°C.
Strawberry
pudding
ingredients :
- 75 g Sicoly® strawberry pieces
- 3 g Iota Sosa
- 75 g Sugar
- 200 g Whole milk
- 300 g Sicoly® sweetened strawberry purée
process :
Mix together the first 4 ingredients and then blend in blender. Bring the mixture up to boil stirring constantly. Remove from heat, add the SICOLY® raspberry pieces and stir. Pour this mixture into a mold 2.5 cm deep and 7 cm diameter. Leave to set in the refrigerator for at least 2 hours.
Liquid strawberry
Yoghurt sphere
ingredients :
- 350 g Yoghurt
- 150 g Sicoly® sweetened strawberry purée
- 50 g Sugar
- 10 g Calcium gluconolactate
- 1 L Water
- 5 g Alginate
- 1 Bain d'eau claire
process :
Mix together the water and alginate in the blender. Combine the yoghurt, SICOLY® strawberry puree, sugar and the calcium gluconolactate. Place the mixture in the alginate bath using spherification spoons. Leave in the bath for 4 minutes. Remove from alginate bath then place in the clear water bath.
Dried blackberry
meringue
ingredients :
- 125 g Sicoly® blackberry purée
- 125 g Egg whites
- 7 g Egg white powder
- 250 g Sugar
process :
Whisk the egg whites with the SICOLY® blackberry puree, the egg whites powder and half of the sugar until firm. Gradually add the rest of the sugar. Whisk for a further 10 minutes. Form meringues on greaseproof paper or silpad with a pastry bag. Leave to dry for 6 hours in the oven at 80°C or in a dehydrating oven.
Decoration
and finishing
Place a disk of strawberry pudding in the centre of the plate. Place a quenelle of mango yoghurt ice cream on top. Arrange the raspberries, spheres of strawberry yoghurt, the yoghurt cake and the blackberry meringues around the ice cream. Decorate with SICOLY® extra blueberry coulis. Add a few mint leaves.