As we noted crispy and airy water or a version there of is interesting. Our next step involved yogurt lightly flavored with vanilla. I really like yogurt, plain and flavored. Its rich tang and creamy acidity have a balance which just works. And when we integrated the yogurt into our whipped base the result was truly fun and what we wanted. A light airy crisp with an intense yogurt flavor. What we do with the yogurt crisps is our next challenge. A salad of young strawberries and nasturtium leaves paired with scallops and the yogurt crisp would come together nicely. Similarly the yogurt will add a textural contrast to roasted sweetbreads with ramp kimchee and ginger syrup. Also, now that we know the yogurt works, we can further explore our options. As I mentioned foie gras would be nice. Though so would sweet corn or rhubarb or a young goat cheese.
*oh yeah and what about crispy hollandaise sauce and its variations, crispy sabayon, and chocolate pudding
