Yogurt and Lime Espuma

Yogurt and Lime Espuma

 

Ingredients for a 1 US Pint  Whip Cream Dispenser:•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 1 pint dispenser.
Screw one N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

In your whipped cream dispenser, leave the mixture to cool in the refrigerator uncovered!

Yogurt and Lime Espuma

Yogurt and Lime Espuma
Ingredients for a 0.5 L / 1 US Pint Dispenser:
•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser.
Screw on 1 N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

*Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Dispenser