Sheep’s yoghurt mousse and pandan sponge with caramelised puffed rice

Ingredients

Fruit & Vegetables

  • 100g of lemon juice, squeezed
  • 1 1/4 lemon, zested
  • 10g of lemon juice
  • 1/2 lemon, zested

Store Cupboard

  • 143g of caster sugar
  • 57g of egg yolk
  • 71g of eggs
  • 180g of caster sugar
  • 1.6g of salt, fine
  • 88g of egg yolk
  • 280g of soft flour
  • 100g of cocoa butter, melted
  • 30g of caster sugar
  • 0.6g of pandan essence
  • 1 egg
  • 68g of caster sugar
  • 64g of soft flour, sieved
  • 1g of pandan essence
  • 43g of caster sugar
  • 24g of egg white

Speciality Ingredients

  • 1.8g of gelatine
  • 7g of gelatine
  • 50g of mirror glaze
  • 2.4g of gelatine
  • viola flowers, petals separated

Dairy

  • 85g of unsalted butter, soft and diced
  • 200g of unsalted butter, soft
  • 200g of sheep’s yoghurt
  • 15g of sheep’s milk powder
  • 100g of whipping cream
  • 100g of sheep’s yoghurt
  • 30g of sheep’s yoghurt
  • 20g of double cream
  • 34g of whipping cream
  • 23g of unsalted butter, melted
  • 64g of unsalted butter, softened

Bakery

  • 1g of baking powder
  • chocolate decorations

Beverages

  • 14g of water

Cereals, Grains & Pasta

  • puffed rice

Salad & Fresh Herbs

  • honey cress