My boyfriend bought me a siphon for valentines day, and up until Thursday dinner, I have yet to use it. In fact, the reason why I went with Ferran Adria’s recipes is because he is an avid user of specialty cooking tools, and in his home cook book, there are a few dessert recipes were a siphon is used. If you don’t have a siphon, you can use hand mixer or stand mixer for this recipe. The siphon would give you much lighter and airier Yogurt foam, but I think the other options are a good substitute. This dessert is also relatively simple to make, and very healthy.

First, yogurt (I used greek style) and heavy whipping cream are stirred together in a bowl. I added a bit of honey to sweeten the foam.

The mixture is then poured through a sieve. This step is very important if you are using a siphon, since large pieces of food will clog up the siphon during dispense.

The yogurt and heavy whipping cream mixture is poured into the siphon, and chilled in the fridge for 1 hour before serving. If you are not using a siphon, you can just chill the yogurt cream in a large bowl until almost ready to serve.

When it’s time to serve, dispense the yogurt foam through the siphon, and top with sliced fresh strawberries. If not using a siphon, beat the yogurt cream with a hand mixer or stand mixer until firm peaks form, then divide into bowls and top with sliced fresh strawberries.

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