Yoghurt cream
Ingredients
- 40 g egg white
- 40 g yoghurt
- 25 g sushi vinegar
- 4 g salt
- 0.25 lime
- 150 g neutral oil I use sunflower oil
Instructions
- Mix the egg white with the yoghurt, the sushi vinegar, the salt, the zest from a quarter of a lime and the neutral oil.
- Blend this till it’s fully emulsified. Then transfer it into a piping bottle and let it set in your fridge for at least one hour.
