Yogurt and lime ice cream with raspberries

Ingredients

For the yogurt and lime ice cream

451 g Water

290g Quescrem Culinary Yogurt

68g Skimmed milk powder

60g Sugar

120g Dextrose

4g grated lime peel

7g Neutral ice cream

For the yogurt foam

300g Quescrem Culinary Yogurt

100g Pasteurized egg whites

50g Honey

2 Loads of N2O

For the raspberry and yogurt sauce

300 g Quescrem Culinary Yogurt

100g Raspberry puree

For the raspberry sponge cake

110g Almond flour

255g Raspberry puree

214g Egg white

170g Egg yolks

116g Sugar

130g Loose flour

5g impeller

For the white chocolate and freeze-dried raspberry crisp

300g White chocolate coating

c/s Freeze Dried Raspberry Powder

Preparation

For the yogurt and lime ice cream:

Put the water, grated lime peel, skim milk powder and dextrose in a saucepan. Heat to 40º C. Add the ice cream neutral mixed with the sugar. Continue cooking until 85º C and remove from heat. Put the mixture in an inverted bain-marie to lower the temperature as quickly as possible, strain through a sieve. Add the Quescrem Culinary Yogurt and pass through the blender. Allow the mixture to mature for 6 hours at +4º C. Turbine and freeze in blast chiller at -40º C. Once frozen, bring to -18º C for storage. Bring to service temperature -11º C, 24h before use.

For the yogurt foam:

Mix all the ingredients and pass through the blender. Put in siphon and load with two loads. Keep refrigerated at least 1 hour before use.

For the raspberry and yogurt sauce:

Mix all ingredients with a whisk.

For the raspberry sponge cake:

Mix all the ingredients and pass through the blender. Strain the mixture and put it into a siphon with two loads. Allow to stand for 2 hours under refrigeration before dosing. Pour ¼ cup into cardboard or plastic cups, with a cut in the base. Microwave at maximum power for 45 seconds. Allow to cool before removing the cake from the glass.

For the white chocolate and freeze-dried raspberry crisp:

Temper the white coating. Pipe buttons with the help of a piping bag on a plastic sheet. Sprinkle a little freeze-dried raspberry on top of each button. With a spoon form a small tear.

Presentation

Place a little sauce along the length of the bowl and place the foam on top, to drizzle it with the yogurt sauce. Then place the raspberry sponge cake and decorate with the white chocolate and freeze-dried raspberry crisp.