IRCA | Yogurt Igloo

Ingredients

FRUTTIDOR MANGO g 200
water g 40
LILLY NEUTRO g 40
grated lemon zest g 1

Preparation

Mix warm water and LILLY NEUTRO; combine the FRUTTIDOR and the grated lime zest, then mix.
Fill the moulds for the 1/2 ball insert, diameter of 4cm.
Place in blast chiller for complete freezing.

Ingredients

LILLY NEUTRO g 30
liquid cream 35% fat g 250
water g 30
greek yogurt g 50
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 1

Preparation

Mix warm water, LILLY NEUTRAL; add yogurt, then whipped cream, mixing gently.
Fill the Igloos DOBLA (still in their container) up to 1/2 of the height and insert the frozen gelified; close by shaving with the mousse and a thin layer of rollĂ©.  
Refrigerate (can also be stored in the freezer).

Ingredients

TOP MERINGUE g 165
water g 80
LILLY NEUTRO g 20
water g 20
Grated coconut / coconut flour qb

Preparation

Mount TOP MERINGUE and water (1) in a stand mixer with a whisk for 5-6 minutes at high speed until a stable meringue is obtained.
Hydrate the water (2) with LILLY NEUTRO, mixing well with the whisk.
Add a small part of meringue to the mixture, mix well and then add it to the remaining meringue and mix again.
Roll out some coconut Rapè on a baking tray with baking paper, then dress the marshmallow with a pastry bag with smooth nozzle, forming rounded bases where igloos can fit (3 or 4 portions).
Sprinkle with other grated coconut.
Leave to rest for at least 2-3 hours.

Final composition

Fill the Dobla Igloo Coupole (still in their container) with the yogurt mousse up to half of the height, then insert the frozen jelly.
Close by shaving the mousse and a thin layer of roll.
Place in the refrigerator (it can also be stored in the freezer).
Place the filled Igloos on the Marshmallow.
Decorate with the Dobla Snowflake and Merry Christmas Seal.