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Dessert glass with yogurt, kiwi berry and yuzu

Roger Van Damme

Roger Van Damme

dessert

40

minus

Recipe for

10

person

persons

40

minutes

For the yogurt mousse and kiwi berry marmalade

150 g Greek yoghurt

100 g mascarpone

70 g powdered sugar

20 g rhubarb juice

1 lime (juice)

150 g loby whipped cream

1/2 tsp sosa yogurt powder

5 g gelatin powder, dissolved in 25 g water

200 g kiwi berries

35 g sugar

2 g gelatin powder, dissolved in 10 g water

For the espuma of yuzu

225 g water

115 g sugar

1 lime (zest)

1 stalk lemongrass

185 g yuzu syrup

0.5 g xantana

8 g gelatin powder, dissolved in 40 g water

Roadmap

Yogurt mousse

Mix the yogurt, mascarpone and powdered sugar.
Warm the rhubarb juice and add the dissolved gelatin. Stir well and then add the lime juice to the rhubarb juice.
Mix everything with the mass of yogurt, mascarpone and powdered sugar.
Finally, spoon in the cream and fill the glasses halfway.
Now place the glasses in the refrigerator for a while while you prepare the rest of the dish.

Marmalade of kiwi grape

Cook the kiwi berries with the sugar.
Add the dissolved gelatin and stir well.
Mix and strain. Allow the marmalade to cool in the refrigerator.

Espuma of yuzu

Bring the water with the sugar to a boil.
Add the lime zest and lemongrass, remove the pan from the heat, cover with plastic wrap and let infuse for 10 min.
After 10min of infusing, take out the lemongrass and weigh out 300g of sugar water.
Finally, mix the infused sugar water with the dissolved gelatin, xantana and yuzu syrup.
Stir well, pour into a siphon bottle and place 2 cartridges on top.
Let cool further in the refrigerator.

Finishing dessert glasses

Just before serving, remove the glasses with the yogurt mousse from the refrigerator and spoon a layer of kiwi berry marmalade over them. Shake well with the siphon bottle and continue spraying the glass with the espuma of yuzu.

‍

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

10

persons

person

For the yogurt mousse and kiwi berry marmalade

150 g Greek yoghurt

100 g mascarpone

70 g powdered sugar

20 g rhubarb juice

1 lime (juice)

150 g loby whipped cream

1/2 tsp sosa yogurt powder

5 g gelatin powder, dissolved in 25 g water

200 g kiwi berries

35 g sugar

2 g gelatin powder, dissolved in 10 g water

For the espuma of yuzu

225 g water

115 g sugar

1 lime (zest)

1 stalk lemongrass

185 g yuzu syrup

0.5 g xantana

8 g gelatin powder, dissolved in 40 g water

Fan of this recipe?

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Preparation

40

minus

Yogurt mousse

Mix the yogurt, mascarpone and powdered sugar.
Warm the rhubarb juice and add the dissolved gelatin. Stir well and then add the lime juice to the rhubarb juice.
Mix everything with the mass of yogurt, mascarpone and powdered sugar.
Finally, spoon in the cream and fill the glasses halfway.
Now place the glasses in the refrigerator for a while while you prepare the rest of the dish.

Marmalade of kiwi grape

Cook the kiwi berries with the sugar.
Add the dissolved gelatin and stir well.
Mix and strain. Allow the marmalade to cool in the refrigerator.

Espuma of yuzu

Bring the water with the sugar to a boil.
Add the lime zest and lemongrass, remove the pan from the heat, cover with plastic wrap and let infuse for 10 min.
After 10min of infusing, take out the lemongrass and weigh out 300g of sugar water.
Finally, mix the infused sugar water with the dissolved gelatin, xantana and yuzu syrup.
Stir well, pour into a siphon bottle and place 2 cartridges on top.
Let cool further in the refrigerator.

Finishing dessert glasses

Just before serving, remove the glasses with the yogurt mousse from the refrigerator and spoon a layer of kiwi berry marmalade over them. Shake well with the siphon bottle and continue spraying the glass with the espuma of yuzu.

‍

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

‍

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Yogurt mousse

Mix the yogurt, mascarpone and powdered sugar.
Warm the rhubarb juice and add the dissolved gelatin. Stir well and then add the lime juice to the rhubarb juice.
Mix everything with the mass of yogurt, mascarpone and powdered sugar.
Finally, spoon in the cream and fill the glasses halfway.
Now place the glasses in the refrigerator for a while while you prepare the rest of the dish.

Marmalade of kiwi grape

Cook the kiwi berries with the sugar.
Add the dissolved gelatin and stir well.
Mix and strain. Allow the marmalade to cool in the refrigerator.

Espuma of yuzu

Bring the water with the sugar to a boil.
Add the lime zest and lemongrass, remove the pan from the heat, cover with plastic wrap and let infuse for 10 min.
After 10min of infusing, take out the lemongrass and weigh out 300g of sugar water.
Finally, mix the infused sugar water with the dissolved gelatin, xantana and yuzu syrup.
Stir well, pour into a siphon bottle and place 2 cartridges on top.
Let cool further in the refrigerator.

Finishing dessert glasses

Just before serving, remove the glasses with the yogurt mousse from the refrigerator and spoon a layer of kiwi berry marmalade over them. Shake well with the siphon bottle and continue spraying the glass with the espuma of yuzu.

‍

TIP: Because the weight of gelatine leaves is not always the same, Roger Van Damme opts to work with gelatine powder. Gelatin powder can be weighed exactly so that the recipe can be followed precisely. Per gram of gelatin powder you use 5 grams of water. Dissolve the powder in the water and add the dissolved substance as indicated in the recipe.

‍

Recipe for

10

person

persons

40

minutes

For the yogurt mousse and kiwi berry marmalade

150 g Greek yoghurt

100 g mascarpone

70 g powdered sugar

20 g rhubarb juice

1 lime (juice)

150 g loby whipped cream

1/2 tsp sosa yogurt powder

5 g gelatin powder, dissolved in 25 g water

200 g kiwi berries

35 g sugar

2 g gelatin powder, dissolved in 10 g water

For the espuma of yuzu

225 g water

115 g sugar

1 lime (zest)

1 stalk lemongrass

185 g yuzu syrup

0.5 g xantana

8 g gelatin powder, dissolved in 40 g water

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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