In a recent workshop we flavored whole milk yogurt with Chartreuse syrup. Then we dropped spoonfuls into our gellan bath to encapsulate it. When the skin formed we removed the yogurt from the bath and rinsed it in cold water. Then we stored the various sized orbs in apple cider. As it soaked, the cider penetrated the gellan membrane and flavored it. In this way we are able to combine cider and yogurt into delicate bites, while keeping their flavors distinct and separate. Each bite was a small explosion of flavor.
Years Past
