|full-fat milk (3,5% fat)||g 150|
|LILLY NEUTRO||g 50|
|SINFONIA CIOCCOLATO BIANCO||g 350|
|low-fat yogurt||g 150|
|liquid cream 35% fat||g 300|
Bring the milk to the boil with the glucose, dissolve the neutral lilly in the hot liquid, add the white chocolate in 2 times and with an immersion mixer begin to emulsify, then add the cold liquid cream and finally the yougurt.
Cover with contact film and leave to rest in the fridge overnight.
The following morning, mount in a planetary mixer with a whisk.
In the cup DOBLA COCOA BEANS with the apple jelly already inside, insert a thick layer of DULCAMARA and finish with the namelaka with yogurt with a pastry bag with a st.Honorè nozzle.