Yogurt&lime mousse topped with rose flavor mini spheres served with a variation of raspberries

[Castel NuovoParticipant]

Yogurt&lime mousse
Ingredients:
0,8lb (360g) plain yogurt, 2 egg whites, 0,33lb (150g) white sugar, 0,3cup (70ml) heavy cream, a pinch of vanilla powder and the juice of a lime.

Procedure: in a bowl, whip the heavy cream. The whipped cream should be airy and light. Set aside. In a medium-sized bowl, beat the 2 egg whites with an electric mixer. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites. Don’t just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Now, add to the whites a pinch of vanilla powder, the juice of a lime and continue beating for a while. In another bowl, put all together the yogurt, the whipped cream and the egg whites mixture. Stir gently all these ingredients. To give the mousse a nice shape, fill a mold and let it in the refrigerator: let the mousse set in the refrigerator for at least 4 hours. To be sure your mousse gets the shape of the mold, 15 minutes before serving the mousse, put the mold in the freezer.

Caramelized raspberries
Ingredients: some raspberries, 0,33lb (150g) white sugar, some water.

Procedure: Put on oven paper some raspberries. In a small pot put about 0,2 inches (0,5cm) of water and add the sugar. Bring the mixture to boil. When no more water is evaporating, the sugar is starting to become caramel, pay attention to the color of the mixture. Now it is white, in a while it will be yellow and then “orange”. When the caramel gets a kind of orange color, it’s ready to be used. Pour the caramel over each raspberry and let it cool down.

Chocolate raspberries
Ingredients: some raspberries, 0,10lb (50g) black chocolate.

Procedure: heat a pot over low heat. Put in the pot the chocolate. Gently meld the chocolate. When it’s melded, it’s ready to be used. Put each raspberry in the pot and cover it with the chocolate. Let the choco-raspberries cool down on oven paper. If you like, you can put on raspberries some popping sugar.

Raspberries spheres
Ingredients: a cup of raspberries, 2 cups (470ml) of water, 1/3 cup (80ml) of milk, 1/3 cup (80ml) of plain yogurt, 2g of sodium alginate, ½ tsp (2,5 ml) of calcium lactate.

Procedure: in a bowl, dissolve sodium alginate into 2 cups of water with a hand blender. Set aside 15min. In a bowl, beat the raspberries into the milk and yogurt using a hand blender. Dissolve the calcium lactate into the raspberries mixture using a spoon. Fill one measuring spoons with the raspberries mixture and slowly drip it into the sodium alginate bath. Gently stir the spheres for 3 minutes to allow the membrane to form. Using a slotted spoon, remove the spheres from the sodium alginate bath and rinse them in a bath of water. Now raspberries spheres are ready to be used.

Rose flavor mini spheres
Ingredients: 5,7 fl oz (170ml) of water, 1 fl oz (30ml) of liquid sugar, 1 cup (235ml) of warm water, few drops of pink food coloring, 2g of sodium alginate, 0,4 tsp (2ml) rose aroma, 4 cups (945ml) of water, 5g of calcium lactate.

Procedure: in a bowl, combine 5,7 fl oz (170ml) of water, 1 fl oz (30ml) of liquid sugar, 1 cup (235ml) of warm water, a few drops of pink food coloring and the sodium alginate (2g). Mix with a hand blender until the alginate is completely dissolved. Set aside for at least 30 minutes. In a bowl, dissolve the calcium lactate (2g) into 4 cups of water by stirring with a spoon. In a small bowl, put 10 tsp (50ml) of the pink mixture and 0,4 tsp (2ml) of rose aroma. Stir the mixture using a spoon. Fill a pipette with the pink/rose aroma mixture and drip droplets into the calcium lactate bath. Pick up the pink mini spheres with a sieve and rinse them with water.

Raspberries sauce:
Ingredients: a cup of raspberries, 3,4 fl oz (100ml) heavy cream, 0,1 lb (50g) white sugar

Procedure: beat all the ingredients using a hand blend

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