Lachy Colwill served up this delicious dessert on Tuesday night. As promised, here is the recipe!
Eggcup:
orange, yoghurt, chia and chai
Orange gel
1 litre Sweetened orange juice
5 g Gellan gum
Method
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.
Yoghurt espuma
200 ml Greek yoghurt
200 ml Quality pouring cream
50 ml Sugar syrup
50 ml Lemon juice
Method
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!
Smashing.
