Ingredients
- 500ml of Water
Steps
Yogurt mix:
200g Natural Greek Yoghurt
60g Honey
1 tsp cracked black pepper
3 teaspoons blue poppy seeds
Mix together all the ingredients in a bowl and stir well. Now carefully drop teaspoons of the yoghurt mix into a Sodium Alginate solution (2.5g Sodium Alginate + 500ml of Water) Leave it for a few seconds to ‘cook’ (react). A very fine film will form on the outside of the spoonfuls of yogurt mix, which will hold their shape but most importantly give the cool effect that they burst in your mouth when eaten. Remove the spheres from the Alginate bath with a slotted spoon and pace in a bowl of fresh cold water to reserve until needed. Remove from the fresh water with a slotted spoon when ready to serve.
Strawberry Dry shot:
500g fresh strawberries
Neutral flavoured popping sugar
Pinch ground ginger
First dehydrate extremely thin slices of strawberry in a dehydrator at 50c for 6 hours. Alternately place thin slices of strawberry on a baking sheet in the bottom your oven on its lowest possible temperature setting. Leave to dry out for a couple of hours, checking every so often until the strawberry slices are crisp and semi transparent. Now roughly chop the dehydrated strawberries into shards. Then to make the dry shot, simply mix two tablespoons of the dried strawberry pieces with two tablespoons of the poprocks and a tiny pinch of ground ginger for a tiny hint of heat and a little of its aromatic freshness.
Now to put it all together, place a teaspoon of the strawberry dry shot mix into a shot glass. Place a sphere of yoghurt on a teaspoon, and delicately balance the teaspoon on top of the shot glass. And finally top the yoghurt sphere with a pinch of crushed walnut.
200g Natural Greek Yoghurt
60g Honey
1 tsp cracked black pepper
3 teaspoons blue poppy seeds
Mix together all the ingredients in a bowl and stir well. Now carefully drop teaspoons of the yoghurt mix into a Sodium Alginate solution (2.5g Sodium Alginate + 500ml of Water) Leave it for a few seconds to ‘cook’ (react). A very fine film will form on the outside of the spoonfuls of yogurt mix, which will hold their shape but most importantly give the cool effect that they burst in your mouth when eaten. Remove the spheres from the Alginate bath with a slotted spoon and pace in a bowl of fresh cold water to reserve until needed. Remove from the fresh water with a slotted spoon when ready to serve.
Strawberry Dry shot:
500g fresh strawberries
Neutral flavoured popping sugar
Pinch ground ginger
First dehydrate extremely thin slices of strawberry in a dehydrator at 50c for 6 hours. Alternately place thin slices of strawberry on a baking sheet in the bottom your oven on its lowest possible temperature setting. Leave to dry out for a couple of hours, checking every so often until the strawberry slices are crisp and semi transparent. Now roughly chop the dehydrated strawberries into shards. Then to make the dry shot, simply mix two tablespoons of the dried strawberry pieces with two tablespoons of the poprocks and a tiny pinch of ground ginger for a tiny hint of heat and a little of its aromatic freshness.
Now to put it all together, place a teaspoon of the strawberry dry shot mix into a shot glass. Place a sphere of yoghurt on a teaspoon, and delicately balance the teaspoon on top of the shot glass. And finally top the yoghurt sphere with a pinch of crushed walnut.
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