Adventures in Yoghurt

We were asked to create a spread of miniature dishes for a corporate event in January produced by Polly Betton of Teatime Productions. The dishes were to be based on a range on yoghurt and fruit products, but given new textures and forms. Having not worked much with yoghurt in the past, we set about testing how we could affect it with hydrocolloids and gelling agents, and we ordered provisions of amazingly colourful liophilised (freeze-dried) fruit powders from Sosa Ingredients.

Powders (clockwise from left) Apple Peel, Raspberry, Strawberry

Walnut Shells containing Bee Pollen

Walnut - Honey Glass set into the Pollen

Apple Juice Gel Spheres set with Alginate and Calcium

'Strawberry Cheesecake', containing three fluid gels, Biscuit, Mascarpone and Strawberry, to be licked from the plate.

In the large side of the container we heaped a pile of Liquid Yoghurt Spheres atop a bed of freeze-dried Crispy Yoghurt, and in the other side, a pile of Cherry 'Caviar' made with Agar Agar, and finished with Cherry Froth

 

We stuck down the lids with Honey

A shard of Raspberry 'Glass' made with Pectin and Raspberry Puree in a pile of Yoghurt and Raspberry Powders.

Apple Spheres with dried Apple Peel and Puffed Rice powders and Apple Blossom leaves.

The Menu
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'Apple Rice Pudding'
Liquid Apple Spheres with Apple Peel and Puffed Rice Powders, Apple Blossom

Raspberry Yoghurt
  Raspberry Glass, Raspberry and Yoghurt Powders

'Cherry Fruit Corner'
Cherry 'Caviar' and Froth, Liquid Yoghurt Beads and Dried Yoghurt Pieces

'Strawberry Cheesecake'
Biscuit, Mascarpone and Strawberry Gels

Staying

Testing Baked Beetroots

Drying Candied Chilli Pieces for Garnish

Some of the 125 variations

Tweezering the canapés and garnishes into the boxes

Mike standing guard over boxed bites until service

Detail of boxes showing edible printed excerpts from Staying text

Boxes showing bites. At this stage the contents of the boxes were beginning to suffer from the heat of the lights above. They stood strong until service began and throughout !

The audience were talked through the boxes and their contents at the table, some removing the food with their fingers, others braving the whole package.

The Menu

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Any of:

  Pomegranate Jelly

  Bitter Chocolate Truffle

  Butter-poached Carrot

  Baked Beetroot

  Raw Pear

Garnished with any of:

  Candied Chilli

  Powdered Salt Caramel

  Dried Lavender Flowers

  Stem Ginger

  Orange Zest

Sitting on leaves of:

 Mint

 Coriander

 Flat-Leaf Parsley

 Rocket

 Basil

Recipe Test + Box Assembly for Artangel Project

                                           Testing Pomegranate Jelly

                                            Bitter Chocolate Truffle

Printing box maps on rice paper with edible inks.

                                            Box designs ready to be cut

First day of cutting the boxes, using surgical scalpels

                                           300 boxes, 6 hands, 1. 5 days

Coriander, Butter-poached Carrots, Carrot Toffee, Sea Salt