- 10
Ingredients
- For the yogurt croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 31/4 tsbp powdered yogurt
- 1/3 cup Isomalt
- For the yogurt croquant taco:
- 7 oz yogurt croquant (see previous step)
- For the oil and yogurt gelatin:
- 7/8 cup Greek yogurt
- 3 tbsp virgin olive oil
- 1/4 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 11/2 tbsp muscovado sugar
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 and heat until the thermometer reads 325ºF.
2. Remove from the heat and leave to cool to 265ºF and add the powdered yogurt.
3. Stir until the powdered yogurt is blended in and you have a smooth and even croquant.
4. Leave to cool.
For the yogurt croquant taco:
1. Once the yogurt croquant is cold, grind it in a Thermomix. Meanwhile, prepare a stencil with 1½" circles and place this on a Silpat liner.
2. Place the yogurt croquant in a fine sieve and sieve over the stencil until you have an even layer of croquant, making sure that you fill in all the holes. Remove the stencil carefully and put the baking tray at 345ºF for the croquant to melt together.
3. Use a ½ " thick bar to fold over the hot croquant into the shape of a Mexican taco.
For the oil and yogurt gelatin:
1. Dissolve the gelatin in a little yogurt heated to 120ºF, add the rest of the yogurt and stir in the olive oil.
2. Keep in an icing bag in the fridge.
Final Steps & Preparation:
1. Using an icing bag, place the oil and yogurt gelatin inside the taco and then sprinkle muscovado sugar on top.
2. Serve on a tray.