download pdf recipe

Videos and Recipes

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
  1. 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.
  2. Strain and keep in a hermetically sealed container in the refrigerator.
  3. Spread the yoghurt crunch mixture on a Silpat with a stencil to dehydrate.
  4. Remove the stencil and sprinkle generously with Yopol.
  5. Remove the excess and put the Silpat in the dehydrator.
  6. Dehydrate at 55°C for 48 hours.
  7. 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
©elBulli. 2012 | All Rights Reserved | Design | Terms of use | Site Map