Lachy Colwill served up this delicious dessert on Tuesday night. As promised, here is the recipe!
orange, yoghurt, chia and chai
1 litre Sweetened orange juice
5 g Gellan gum
Strain the orange juice through a fine sieve to remove any excess pulp.
Place the orange juice in a saucepan and whisk Gellan into the cold juice.
Bring this mixture to a boil then turn down to a simmer for 6/8 minutes, whisking
occasionally. Once cooked place the mixture in
a clean sauce pan and place in the fridge to set. Once set place the
firm mixture in a high powered blender and buzz until very smooth.
200 ml Greek yoghurt
200 ml Quality pouring cream
50 ml Sugar syrup
50 ml Lemon juice
Add all ingredients to a mixing bowl and whisk together until smooth.
Place entire mixture in a cream siphon and charge with 1 N02 cream bulb. Shake the gun really well then store in the
fridge until ready to use. Assemble the orange gel and yoghurt espuma in a hollowed egg cup and sprinkle with chia and chai seeds. Serve in an egg carton with a tiny spoon!