Fluffy Yogurt and Macadamia Nut Truffles with Lychee Water Ice

By corlear

Ingredients

• For the yogurt foam:
• 11/4 cup yogurt
• 5 tbsp single cream (35% fat)
• 3/4 sheet gelatin (previously rehydrated in cold water)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the lychee water ice:
• 3 oz tinned lychees
• 1/4 cup juice from the tin of lychees
• 0.4 sheets gelatin (previously rehydrated in cold water)
• drop lime juice
• For the Sherry vinegar gelatin:
• 1/4 cup Sherry vinegar
• 2 tsp powdered agar-agar
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the macadamia nut praline:
• 51/4 oz macadamia nuts
• sunflower oil
• For the grated macadamia nuts:
• 4 oz macadamia nuts, peeled
• microplane grater
• To finish:
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the yogurt foam:
1. Heat a ¼ of the cream and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the cream.
3. Strain the yogurt and mix with the cream.
4. Fill the canister using a funnel.
5. Foam and leave to rest in the fridge for 2 hours.

For the lychee water ice:
1. Mix the lychees and their juice in the food processor and blend.
2. Strain and add the lime juice.
3. Heat a ¼ of the base for the water ice and dissolve the gelatin in it.
4. Remove from the heat and mix with the rest of the base for the water ice.
5. Pour a 1/10" thick layer of the base of the water ice in a dish.
6. Seal hermetically and freeze at a temperature between -36 and -50ºF for approximately 3 hours.

For the Sherry vinegar gelatin:
1. Mix the vinegar and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the mixture.
4. Pour a ¼" thick layer in a dish.
5. Leave to set in the fridge for at least 3 hours.
6. Once set, cut into 12 cubes (1/5 x 1/5").

For the macadamia nut praline:
1. Mix the macadamia nuts with a little sunflower oil in a food processor and blend until you have a thin praline.
2. Strain and pour in a baster.

For the grated macadamia nuts:
1. Grate the macadamia nuts lengthwise to get thin, long strips.

Final Steps & Preparation:
1. Coat 12 balls of yogurt foam ( ¾" in diameter) with the grated macadamia nut, so that you make a sort of truffle.
2. Place the 2 macadamia nut in parallel line along the long side of a rectangular plate.
3. Drizzle with ¾ oz of macadamia nut praline and spread it in front of only 2 out of the 3 truffles and with ¾" between it and the truffles.
4. Place 3 cubes of vinegar gelatin on the macadamia nut praline.
5. Use a spatula to roughen up the lychee water ice. Place a soup spoon of water ice next to the praline and in front of the third truffle, making sure that it has the same volume.
6. Sprinkle Maldon salt over the praline.