We put our caramelized yogurt in a Pacojet canister and froze it. After a turn of the machine we did not get a smooth and creamy frozen yogurt. Instead, I was looking at a fine frozen powder of caramelized yogurt. And the taste and texture kept me from spinning the yogurt again. The powder was light and delicate and melted into the rich decadent caramelized yogurt that I was hoping for. The slight grainy texture we experienced pre-Pacojet was now gone.
We were also working with one of the incredible products we found at a local Greek grocery store. One of our discoveries was a mastic confection made with glucose and mastic oil. The confection is incredible and warranted immediate use. I took small dollops of it and placed it in the freezer. When it became ice cold I was able to shape it into mastic pearls. The combination of the yogurt and the mastic pearls is amazing. Bright and refreshing, rich, and clean, acidic and soothing.
I debated adding more elements to this dish. It did not need anything. It is a rare day when two ingredients can unite and elevate each other in perfect harmony. Mastic and caramelized yogurt, it's a smashing combination.