Sheep yoghurt cream

from »Flora« by  Nils Henkel

 

Ingredients

150 g sheep yoghurt

50 grams of cane sugar

4g Agar

2g Iota

300 g sheep yoghurt

25 g lime juice

1 tsp lemon zest

1g Xanthan

50 g egg white

25 grams of sugar

100 g cream, lightly whipped

 

 

Preparation

Mix the sheep yoghurt, cane sugar, Agar and Iota and bring to the boil. Add the remaining sheep's yoghurt, lime juice, lime zest and Xanthan and blend until creamy until the temperature has dropped to around 40°C. At the same time, beat the egg whites with the sugar until stiff. Quickly fold the whipped cream and egg whites into the yoghurt mixture, spread about 1 cm thick over the set sangria cream and allow to cool for a few hours, freezing slightly if necessary. Then cut out round discs of about 8 cm and cut out a core of 3 cm in the middle.