Milk chocolate yogurt with tropical jam
If there is one popular product – next to cocoa beans – to which the fermentation process is as equally important to create its typical taste, this would undoubtedly be yoghurt. No better fusion of flavours than creating a chocolate yoghurt to honour both fermentation cultures. The tropical jam puts the fresh and fruity touch on top.
- Level:
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Medium
Milk Chocolate Yogurt
Ingredients: Milk Chocolate Yogurt
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3.5 oz3.6% full cream milk
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0.7 ozgelatin mass
Preparation: Milk Chocolate Yogurt
Mix and heat to 80°C.
Ingredients: Milk Chocolate Yogurt
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0.8 ozCP
Preparation: Milk Chocolate Yogurt
Pour previous mixture over the powder.
Emulsify with immersion blender.
Ingredients: Milk Chocolate Yogurt
Preparation: Milk Chocolate Yogurt
Pour previous mixture over the chocolate.
Ingredients: Milk Chocolate Yogurt
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7.1 oz36% cream
Preparation: Milk Chocolate Yogurt
Fold in.
Ingredients: Milk Chocolate Yogurt
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8.8 ozgreek yogurt
Preparation: Milk Chocolate Yogurt
Fold in.
Divide into glasses until set.
Tropical Jam
Ingredients: Tropical Jam
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2.3 ozmango cubes
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2.3 ozpineapple cubes
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2.8 ozcaster sugar
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1 piece(s)grated vanilla bean
Preparation: Tropical Jam
Mix.
Ingredients: Tropical Jam
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1.8 ozpassion fruit puree
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0.7 ozcoconut puree
Preparation: Tropical Jam
Add to previous mixture and briefly boil.
Remove from the heat and cover with plastic wrap. Store at room
temperature for 12 hours. Heat the fruit mixture to 45°C.
Ingredients: Tropical Jam
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15.4 grpectin
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0.7 ozcaster sugar
Preparation: Tropical Jam
Add to previous mixture and boil.
Ingredients: Tropical Jam
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1.4 ozcaster sugar
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0.7 ozglucose syrup DE 40
Preparation: Tropical Jam
Add to previous mixture.
Cook to 62-63 Brix. Leave to cool completely.
Pipe on top of the prepared milk chocolate yogurt in jars.
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