Gastronomixs

Yoghurt sheets

This recipe uses methylcellulose, which, like xanthan gum, serves as a binding agent. Methylcellulose has the property that it only binds when heated.

Creation by Karlos Ponte, Restaurant Taller, Copenhagen, Denmark.

Makes 610g.

Yoghurt sheets

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Ingredients

500

g

yoghurt

100

g

icing sugar

5

g

Methylcellulose

5

g

xanthan gum

Preparation method

  • Blend all the ingredients in a Thermomix until smooth. Rest for fifteen minutes.
  • Spread onto Excalibur sheets in 2mm layers and dehydrate for 24 hours at 58°C.
  • Cut in 4 to 5 cm irregular pieces, store dry.

Serving suggestions

  • As part of a dessert, e.g. with yuca ice cream, goat cheese foam, lime peel purée, honey gelatin and fried corn.
  • Use in a composition with components of chocolate, raspberry, and citrus.
  • Use in a composition with different components of yoghurt, such as strained yoghurt, crumble and ice cream.

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