Italco Food Products, Inc.


The Yogurt Cup
Move your mouse over image



The Yogurt Cup

Recipe Description

Italco carries several of these ingredients. Please see "Related Items" to the right for ingredients used in this recipe.  



Ingredients

Peach Rosemary Salad:


300 g (10.58 oz) fresh diced peaches
100 g (3.52 oz) Ravifruit White Peach Purée
1 bunch rosemary
0.1 g (.003 oz) Cuisine-Tech Citric Acid

Yogurt Foam:


200 g (7.05 oz) plain yogurt
100 g (3.52 oz) sugar
1 tbsp lemon juice
100 g (3.52 oz) milk
5 g (0.17 oz) Pastry 1 Silver Gelatin Sheet

Dried Meringue:


100 g (3.52 oz) egg whites
100 g (3.52 oz) sugar
60 g (2.11 oz) 10 X sugar

Blueberry Caviar:


200 g (7.05 oz) Ravifruit Blueberry Purée
80 g (2.82 oz) apple juice
2,4 g (.08 oz) Cuisine-Tech Agar Agar
1 pint Cold Maison de Choix Grape Seed Oil

Directions

Peach Rosemary Salad: Combine all ingredients together, previous infused the purée with the rosemary the night
before. Keep chill.

 

Yogurt Foam: Melt gelatin into a little bit of milk, add the rest of ingredients, put into a cream gun and
charge with 2 NO2 gas charges.

 

Dried Meringue: Whip all ingriedients, spread into a parchment paper and let’s dry 1 night at 93˚C / 200˚F.

 

Blueberry Caviar: Bring all ingredients except oil to boil, pour into cold oil with a siringe and realize the caviar.