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Sheep yoghurt cream
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.
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