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–+ servings

Yoghurt cream

Print Recipe
Servings 30 dishes

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.