Step 1
Step 2
Step 3
Step 4
Directions: Rosey Yogurt Hibiscus Spheres
Step 1
Hibiscus raspberry pure: -Place all ingredients in a saucepan, except for the lemon -Bring this to a boil -Once boiled, blend the mixture with an immersion blender -Remove from heat & add a squeeze of lemon
Step 2
Hibiscus juice concentrate: -Place hibiscus and water in a small saucepan -Allow this to come to a boil -Once boiled, sieve and allow the liquid to cool down
Step 3
White Chocolate Shell: -Place the cocoa butter and white chocolate in a microwave safe measuring cup -Microwave until warm
Step 4
Yogurt Zesty Mousse: -Place gelatine powder in a cold water -Place the yogurt in a bowl and whisk this together with the zest of mandarin and lemon -Heat up milk, sugar, vanilla and cream in a small saucepan. Noting, this mixture should be simmered and not boiled -Remove from heat and add the gelatine mixture
Ingredients
| Raspberry puree | grams | 150 |
| Hibiscus | grams | 50 |
| Water | grams | 500 |
| cocoa butter | grams | 80 |
| white chocolate | grams | 80 |
| Greek yogurt | grams | 73 |
| mandarine | 1 | |
| lemon | 1 | |
| gelatine powder with 13gm water | grams | 2.5 |
| sugar | grams | 40 |
| milk | grams | 113 |
| cream | grams | 94 |
| vanilla paster | teaspoon | 1/4 |
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