Ingredients:
Yoghurt Crunch:
46g Yopol
250g Greek Yoghurt
60g Patisomalt
48g Icing Sugar
50g Malto
0.6g Citric Acid
Croquanter
Method:
Mix Yoghurt, Patisomalt, Citric Acid, Malto and Icing Sugar in a thermoblender at 80°C for 5 min
Strain and refrigerate in a hermetically sealed container
Using a stencil, spread yoghurt crunch mixture on a Silpat Mat
Remove the stencil and sprinkle generously with Yopol.
Dehydrate at 55°C for 48 hours.
Store in a hermetically sealed container