Application of Yopol as velvet
For the yoghurt crunch
- 46g yopol
- 250 g Greek yoghurt
- 60g Isomalt
- 48 g icing sugar
- 50g Malto
- 0.6 g citric acid
- Mix the yoghurt, the Isomalt, the Glucose, the Malto and the icing sugar in the blender at a temperature of 80°C for 5 min.
- Strain and keep in a hermetically sealed container in the refrigerator.
- Spread the yoghurt crunch mixture on a Silpat with a stencil to dehydrate.
- Remove the stencil and sprinkle generously with Yopol.
- Remove the excess and put the Silpat in the dehydrator.
- Dehydrate at 55°C for 48 hours.
- When it is dehydrated keep in a hermetically sealed container in a cool dry place.
For the application of Yopol as velvet
- Yopol
- c.s. yoghurt crunch (prepared beforehand)
- 1 set of Croquanter