Butter caramel with sorbet of homemade yoghurt and dill
1.00 h
4 raciones
Difficulty:
Media
Ingredients
BUTTER CARAMEL
4.5 dl cream
2 dl sugar
2 dl light syrup
400 g unsalted butter in cubes
HOMEMADE YOGURT
1 liter of whole milk
50 g of yogurt culture
YOGHURT SORBET
200g water
250g sugar
80g of glucose
2 sheets of gelantin
500g yogurt.
Butter Caramel
* Mix together cream, sugar and syrup and cook over medium heat until the temperature of the caramel becomes 117 ° C
* Take the caramel off the heat and whip the butter gradually into creamy and smooth texture.
* Cool the caramel
Homemade yogurt
* Heat the milk in a saucepan to
82 ° C while stirring with a spatula.
* Cool the milk to room temperature and add the yogurt culture. Stir well together.
* Vacumer the liquid or put on completely clean glass with lid.
* Keep in a saucepan water bath at 35 ° C for 12 hours. Cool the yogurt.
Yoghurt Sorbet
* Boil sugar, water and glucose
* have in bloated gelantine
* Cool to about 30 ° c
* Add yogurt and stir well together
* Freeze in ice machine / paco jet
Have the caramel in the bottom of a plate / bowl, have some fresh dill on the caramel and sorbet on the top.
We top the dish with dill snow. Dill snow is made by mixing maltosec with dill oil.
