Yogurt Croquant and Raspberry Lollipop

By corlear

Ingredients

• For the yogurt croquant:
• 41/4 oz fondant
• 4 tbsp glucose
• 1/2 cup Isomalt
• 13/4 oz powdered yogurt
• For the raspberry and yogurt croquant lollipop:
• 7 oz yogurt croquant (see previous step)
• 10 crystallized raspberries, diced
• 10 kebab sticks

Details

Servings 10

Preparation

Step 1

For the yogurt croquant:
1. Heat the fondant, glucose and Isomalt in a pan and heat until the thermometer reads 325ºF.
2. Leave the caramel to cool to 265ºF and add the powdered yogurt.

For the raspberry and yogurt croquant lollipop:
1. Grind the yogurt croquant in a food processor until you get a powder.
2. Sieve the powder over a transparent sheet cut into circular shapes that is on a Silpat liner.
3. Remove the stencil and place the diced raspberries on top of the yogurt circles. Place the tray with the Silpat liner in the oven at 345ºF for 1 minute.
4. Once the croquant has dissolved, remove from the oven and place the kebab sticks on one side of the croquant.
5. Put the lollipops in the oven for 1 minutes and let them cool. Then keep them in a Tupperware in a silica gel.

Final Steps & Preparation:
1. Arrange in a lollipop holder.