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Recipe Step by Step
Step01
Yogurt Mousse
4g gelatin
70g whole milk
3 lemon zests
10g yogurt powder
150g plain yogurt
185g OPALYS 33%
260g liquid whipping cream 35%
Heat the milk and leave the zest to infuse for about 10 minutes. Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin. Make an emulsion by slowly pouring the hot milk onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the yogurt and yogurt powder then mix again in the electric mixer. Once the mixture is at 80-85°F (28-30°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse. Pour into a container immediately, then freeze.
Step02
Almond Shortbread
85g dry butter 84%
60g icing sugar
20g powdered almonds
1g fine salt
35g whole eggs
40g Strong white bread flour
120g Strong white bread flour
First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour. Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour. Store in the fridge or spread out immediately. Bake at 300°F (150°C).
Step03
Yogurt Shortbread Clusters
135g PATE D'AMANDE 55% 3
5KG
40g candied citrus peel
325g almond shortbread
190g OPALYS 33%
8g yogurt powder
Cut the almond paste and candied citrus peel into small cubes. Roughly break up the baked shortbread. Mix all the ingredients together with the tempered chocolate and yogurt powder. Set aside.
Step04
Yogurt Frosting
2g gelatin
100g Liquid whipping cream 35%
65g ABSOLU CRISTAL NAPPAGE NEUTRE
100g OPALYS 33%
35g plain yogurt
6g yogurt powder
Heat the liquid whipping cream and rehydrated gelatin and then, separately, the Absolu Cristal glaze. Pour the cream onto the melted chocolate and start to make an emulsion. Finish by pouring on the glaze at 160°F (70°C). Add the yogurt and yogurt powder. Mix in an electric mixer to get a perfect emulsion which is smooth, shiny and free of bubbles. Use at 85-95°F (30-35°C).
Step05
Spray Mix
700g OPALYS 33%
300g BEURRE DE CACAO
2 vanilla pods
1 citrus zest
Melt the chocolate and cocoa butter. Add the pods and zest. Use a chinois to strain before using the mixture.
Step06
Lemon And Vanilla Sorbet
315g water
170g caster sugar
50g atomized glucose
15g 0% fat powdered milk
2g Sorbet stabilizer
240g lemon juice
1 lemon zest
1 vanilla pod
Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk and stabilizer, then sprinkle into the water through a sieve. Heat to 185°F (85°C). Add the lemon juice, zest and vanilla pod. Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours. Strain through a chinois, mix in an electric mixer and churn.
Step07
Lime Gel
210g ABSOLU CRISTAL NAPPAGE NEUTRE
55g water
100g Lime juice
Mix all the elements together in a mixer. Store in the fridge.
Assembly and finishing
Fill 32mm diameter spherical molds (Silikomart Ref: SF172) or two half-spheres with 12g of yogurt mousse. Use a piping bag without a nozzle to place about 5g of gel in the center, then freeze. Take out of the mold, then use a toothpick to coat with a fine layer of spray gun mixture.
Ice with the yogurt frosting at approx. 95°F (35°C).
Make a strip of yogurt frosting with a brush and immediately stick on the shortbread clusters.
Put 2 spheres and 2 chocolate disks in place (see photo).
Finish with a few droplets of gel and a scoop of sorbet.Restaurant tips : The shortbread clusters are a good way of using up shortbread offcuts. When you coat them in chocolate, they don’t go spongy.
When used with a stabilizer and a Pacojet, the quenelles of sorbet in this recipe won’t melt as quickly.