By popular demand...
Whipped Yogurt Crisps
480g yogurt
270g water
300g water
50g isomalt
25g maltrin 100
5g salt
11.3g Methocel K100
2.26g xanthan gum
Mix the yogurt together with the 270g of water. Set aside in a large bowl. Bring the other 300g of water to a simmer in a pot. Add the isomalt, maltrin and salt and stir till dissolved. Whisk in the methocel and xanthan gum into the simmering water and when the powders are dispersed, whisk this hot mixture into the yogurt base. When the two components have come together, place the mixture in its bowl over an ice bath and stir occasionally to facilitate the cooling process.
Take a two quart bain marie and fill the bottom of it with one inch of the yogurt base. Meanwhile, place a pot of water filled one third on the stove and bring to a bare simmer. Place the bain marie in the hot water bath and then use a hand blender with a whisk attachment to whip the yogurt in the bain marie over the water bath. This will take some time, and an increase in heat will not expedite the process. As the yogurt grows in volume it will slowly become quite similar to a whipped egg white meringue. The yogurt mixture's volume should increase such that it almost fills the two quart bain marie. When the mixture is whipped, light, airy and holds stiff peaks, take a spoon and place dollops on a silpat lined sheet tray. Place the sheet tray in a 200 degree F oven to dry the crisps. They take between 30 minutes to an hour, depending on the size of the crisps. The crisps are done when they are completely firm and are dry. Remove the pan from the oven, let the crisps cool and then store in a ziploc bag.
