Yogurt-Yogurt

By corlear

Ingredients

• For the yogurt croquant:
• 83/4 oz fondant
• 1/2 cup glucose
• 1 cup Isomalt
• 4 oz powdered yogurt
• For the yogurt mousse:
• 3/4 cup Greek yogurt
• 3/4 cup plain yogurt
• 1/2 cup single cream (35% fat)
• 3 sheets gelatin (previously rehydrated in cold water)
• To finish:
• Maldon salt

Details

Servings 10

Preparation

Step 1

For the yogurt croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
2. Continue heating the mixture over a medium heat until the thermometer reads 325ºF. The 5 extra degrees will come from the mixture's own heat.
3. Remove from the heat and leave to cool to 275ºF, stirring occasionally to maintain an even heat. Add the powdered yogurt and stir until it is blended in.
4. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
5. When it is sufficiently cool, cut it into 2 x 2" slices and put to one side to be until you are ready to use it.
6. Grind in a food processor until you get a fine powder.
7. Place a stencil with 1½" circles on top of a baking tray with a Silpat liner.
8. Place the yogurt croquant in a fine sieve and sieve over the stencil until you have an even layer of croquant.
9. Remove the stencil carefully, leaving 1½" circles. Put the baking tray at 345ºF for 1 minute. The croquant has to melt and make compact yogurt croquant circles without any holes and around 1/10" thick.
10. Leave to cool and keep in a hermetically-sealed dish until you are ready to use them.

For the yogurt mousse:
1. Mix the two types of yogurt together.
2. Heat ¼ of the mixture and dissolve the gelatin in it.
3. Remove from the heat and add it to the rest of the mixture. Drain.
4. Leave to cool in a bowl so that you can make the mousse before it sets.
5. Whisk the cream lightly and gradually fold it in.
6. Place in a dish that will allow the mixture to be ¾" thick and leave to set in the fridge.
7. Cut into ¾" cubes, each weighing 2¼ oz.

Final Steps & Preparation:
1. Put a Silpat liner on a baking tray.
2. Arrange the squares of yogurt mousse and then top with a circle of yogurt croquant.
3. Place in the salamandra until the caramel sticks in the yogurt mousse.
4. Remove and fold over the Silpat liner to turn the mousse over. Place another circle on top of the mousse and repeat point 3.
5. Arrange the caramelized mousse on a dessert spoon and place two crystals of Maldon salt on top.