Gastronomixs

Yoghurt sheets

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

Yoghurt sheets

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

yoghurt

100

g

icing sugar

5

g

Metil

5

g

Xantana

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.

Previous page