Ingredients for the yoghurt mousse
- 200 g yoghurt
- 200 g crème fraîche
- 80 g icing sugar
- ½ lime (zest and juice)
- 4 ½ sheets gelatine
- 200 g cream
To prepare the yoghurt mousse
Combine the yoghurt, crème fraîche, icing sugar and lime to form a smooth mixture. Soak the gelatine in cold water for approx. 2 mins. Warm one third of the yoghurt mixture, dissolve the gelatine in it and add to the cold mixture. Carefully fold in the whipped cream and transfer to the desired mould.
Ingredients for the yoghurt cream
- 200 g yoghurt
- 20 g icing sugar
To prepare the yoghurt cream
Leave the yoghurt to hang overnight in a tea towel. Combine the hung yoghurt with the icing sugar and mix thoroughly again using a stick blender. Transfer to a squirt bottle.
Ingredients for the oat crumble
- 70 g rolled oats
- 30 g flour
- 75 g butter
- 100 g sugar
To prepare the oat crumble
Combine thoroughly and bake at 180 °C until golden brown.
Ingredients for the apple juice
- 5 Pink Lady apples
- 12 g sugar
- 2 g xanthan gum
To prepare the apple juice
Juice the apples. Bring the juice to the boil to dissolve the sediment. Pour through a very fine sieve and mix the sugar and xanthan gum into the warm mixture. Leave the apple juice to cool and vacuum-seal three times in a container.
Ingredients for the dill oil
- 300 g oil
- 100 g dill
- 50 g spinach leaves
To prepare the dill oil
To make the dill oil, blend all of the ingredients in the Thermomix at 80 °C until smooth and cool as quickly as possible over an ice bath while stirring continuously. Pass the cold mixture through a fine sieve and chill (ideally overnight) in a tall container so that the liquid settles at the bottom. You can then skim the clear green oil off the top.
Ingredients for the yoghurt crisp
- 50 g Yopol
- 250 g yoghurt
- 140 g isomalt
- 25 g glucose powder
To prepare the yoghurt crisp
Heat the yoghurt, isomalt and glucose powder to 60 °C in the Thermomix. Leave to cool. Mix the Yopol into the cold yoghurt mixture. Spread the mixture very thinly over a silicone baking mat and bake in the oven at 160 °C until golden brown.
Ingredients for the apple sorbet
- 600 g Granny Smith juice
- 150 g mineral water
- 75 g white wine
- 100 g Berentzen
- 4 lemons (juiced)
- 100 g glucose powder
- 2 g stabilizer
- ½ sheet gelatine
- 30 g sugar
To prepare the apple sorbet
Mix the stabilizer with the sugar and bring to the boil with the glucose, mineral water, white wine and Berentzen. Dissolve the gelatine and add the remaining ingredients, season to taste.