Item Code: ITREC24

The Yogurt Cup

Additional Information


Peach Rosemary Salad:

300 g (10.58 oz) fresh diced peaches
100 g (3.52 oz) Ravifruit White Peach Purée
1 bunch rosemary
0.1 g (.003 oz) Cuisine-Tech Citric Acid

Yogurt Foam:

200 g (7.05 oz) plain yogurt
100 g (3.52 oz) sugar
1 tbsp lemon juice
100 g (3.52 oz) milk
5 g (0.17 oz) Pastry 1 Silver Gelatin Sheet

Dried Meringue:

100 g (3.52 oz) egg whites
100 g (3.52 oz) sugar
60 g (2.11 oz) 10 X sugar

Blueberry Caviar:

200 g (7.05 oz) Ravifruit Blueberry Purée
80 g (2.82 oz) apple juice
2,4 g (.08 oz) Cuisine-Tech Agar Agar
1 pint Cold Maison de Choix Grape Seed Oil


Peach Rosemary Salad: Combine all ingredients together, previous infused the purée with the rosemary the night
before. Keep chill.


Yogurt Foam: Melt gelatin into a little bit of milk, add the rest of ingredients, put into a cream gun and
charge with 2 NO2 gas charges.


Dried Meringue: Whip all ingriedients, spread into a parchment paper and let’s dry 1 night at 93˚C / 200˚F.


Blueberry Caviar: Bring all ingredients except oil to boil, pour into cold oil with a siringe and realize the caviar.


The Yogurt Cup

The Yogurt Cup

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Product Description

Italco carries several of these ingredients. Please see "Related Items" to the right for ingredients used in this recipe.