Texturas recipes spreads - Flipbook - Page 25
SURPRISES
Dry Yopol Meringue
Ingredients
For the yoghurt serum:
300g natural yoghurt
1 sieve
For the 60% syrup:
100g water
60g sugar
For the Yopol meringue:
100g yoghurt serum
(prepared beforehand)
100g water
100g 60% syrup
(prepared beforehand)
12g powdered egg white Sevarome
15g Yopol
0.5g citric acid
Others:
1 Silpat Croquanter
1 Ezidri dehydrator
Instructions
For the yoghurt serum:
•
Put the natural yoghurt in a sieve without pressing
in the refrigerator and leave for 8 hours for it to
release all its serum (this works better if you freeze
the yoghurt).
For the 60% syrup:
•
Put the water and the sugar in a saucepan and heat,
stirring constantly, until it comes to the boil. Keep in
the refrigerator until use.
For the Yopol meringue:
•
Put the yoghurt serum in the mixer with the water
and the syrup with rods, add the powdered egg
white and whip for 10 min.
•
Add the Yopol and the citric acid, stir lightly with
a spatula and put selected shapes in a Silpat
Croquanter which will go into the dehydrator for 12
hours at 50°C.
