hazelnut yoghurt with oats, dried fruit and honey granola
- Level:
-
Medium
- Makes:
-
Recipe for approx. 60 units
HAZELNUT EMULSION
Used products: HAZELNUT EMULSION
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200 g35% fat liquid cream
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1 pod(s)Vanilla
Preparation: HAZELNUT EMULSION
Boil and infuse for a few minutes
Used products: HAZELNUT EMULSION
Preparation: HAZELNUT EMULSION
Strain and pour over
Emulsify and pour 15g in each of the bottom of yoghurt pots
Store in the fridge for one hour
WHOLE MILK YOGHURT
Used products: WHOLE MILK YOGHURT
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1000 gmilk
Preparation: WHOLE MILK YOGHURT
Heat to 85°C
Used products: WHOLE MILK YOGHURT
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100 gwhole milk yoghurt
Preparation: WHOLE MILK YOGHURT
Lower the temperature to 43°C
Add
And pour immediately approx. 100g in each of the previously filled with hazelnut emulsion yoghurt pots
Cover the pots with cling film and put in a stove at 43°C for 12 hours
After 12 hours, store in the fridge
OATS, DRIED FRUIT AND HONEY GRANOLA
Used products: OATS, DRIED FRUIT AND HONEY GRANOLA
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50 ghoney
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50 gsugar
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16 gwater
Preparation: OATS, DRIED FRUIT AND HONEY GRANOLA
Boil
Used products: OATS, DRIED FRUIT AND HONEY GRANOLA
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80 gwhole blanched almonds
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80 gwhole skinned almonds
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80 gwhole skinned pistachios
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50 goat flakes
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50 gcandied orange peel cubes
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35 gpumpkin seeds
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35 gsunflower seeds
Preparation: OATS, DRIED FRUIT AND HONEY GRANOLA
Bring to approx. 112/114°C and pour over dried fruits into a bowl to caramelise
Heat and stir until the sugar starts to caramelise. Take off the heat and spread a layer onto a tray
Once cold, put aside
ASSEMBLY
1. Serve the cooled hazelnut yoghurt with oats, dried fruit and honey granola.
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