Gastronomixs

Taco of crispy yoghurt and Greek yoghurt foam

Taco of crispy yoghurt and Greek yoghurt foam

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Ingredients

150

g

fondant

75

g

glucose

75

g

isomalt

60

g

yoghurt powder

 

 

Greek yoghurt foam

Preparation method

  • Heat the glucose, fondant and isomalt to 160°C. Use a precise thermometer.
  • Allow to cool to 130°C and roughly beat in the yoghurt powder.
  • Pour onto a silicone sheet and let half-cool.
  • Cut the sheet into pieces and let cool fully. Store in an air-tight container with silicone granules until ready to use.
  • In a coffee grinder or thermo blender, grind the chunks into a very fine powder.
  • Through a small round strainer, sprinkle some of the powder on a silicone sheet and place in a 160°C oven for approximately 2 minutes.
  • Allow to cool briefly and punch out on the mat.
  • To make a taco shape, curl around a steel tube while still warm.
  • Once again, store in an air-tight container with silicone granules.

Serving suggestions

  • You can also form the sugar glass into other shapes and use to finish a dessert.
  • For the yoghurt tacos, when ready to serve, fill the prepared sugar glass taco shell shapes with the Greek yoghurt espuma and serve immediately. If desired, add a little yoghurt crumble.

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