Ingredients

Yoghurt ball

500g natural yoghurt

50g sour cream

50g sugar

2gxanthan

Raspberry Panna Cotta

200g cream

300g raspberry purée

60g sugar

3g Pro Panna Cotta

2gGoma Garoffi

Microwave chocolate sponge cake

480g whole eggs

20g egg yolk

200g dark chocolat 72% (DOMORI: Arriba 72%)

140g sugar

45g flour 405

1g salt

Yuzu-Matcha Tea Cream

200g yuzu-pure

300g sugar

300g whole eggs

25gGelcrem hot

10g Matcha tea powder

1 vanilla

Red BerryJelly cubes

350g red berrypurée

100g simple syrup

50g Cointreau

22g instant gel

Coconut Caviar

2 litres sunflower oil

175g coconut purée

75g milk

25g sugar

2g agar agar

Yuzu Meringue

125gyuzu purée

11g Albumina powder

125g sugar

125g dextrose

Red Berry Chips

250g red berry purée

100g water

105gsugar

6g gellan gum

Raspberry-Yuzu Sorbet

120g raspberry purée

50gglucose-syrup

100gsugar

500g Yuzu purée

10g basic textura

Method

Yoghurt ball

Mix all the ingredients and distribute the mixtureon acrylic hemispheres. Close the balls and seal with a tesafilm. Rotate the balls todistributed evenly on the sides.Place the balls in liquid nitrogen and rotate smoothly. Allow the frozen balls stand briefly, then removethe acrylic-hemispheres.Cut a hole into the ballswith a hot knife, andkeepin the blast chiller.

Raspberry Panna Cotta

Mix all the ingredients together and bring to boil. Fill spherical silicon molds (PAVONI: LS05) with the mixture usinga syringe, and freeze.Once frozen remove the spheres and place in the refridgerator.

Microwave chocolate sponge cake

Melt the chocolate and combine with the remaining ingredients using an immersion blender until smooth. Strain the mixture and pour into a siphon gun (ISI), and charge with 3 gas-caps. Put the foam into plastic cups and bake in the microwave forapproximately 20 seconds. Leave tocool briefly and tear the sponge into small pieces.

Yuzu-Matcha Tea Cream

Mix all the ingredients together with a hand blender and cookuntil boiling point, stirring constantly.Remove from the heat and let cool. Putthe cold cream in a piping bag.

Red BerryJelly cubes

Mix all ingredients with a hand blender at maximum speed during two minute approximately. Pour the jelly into a frame and leave to set in the fridge. Cut the solid jelly into small cubes(1 cm x 1 cm)and store in the refrigerator.

Coconut Caviar

Mix the ingredients and bring to the boil while stirring. Put thesunflower oil in a container and all the mixture to cooluntil 5°C. Usinga seringue, let fall drops of mixture into the oiland leave themin for 2 minutes. Thenrinse with warm water and use.

Yuzu Meringue

Mix the yuzu pure andAlbumina powder until they become acreamy meringue.

Gradually add the sugar and continue to strike a fixed egg whites. Mix in thedextrose.Make small drops on a SILPAT and put in a dehydrator for 3 hoursat 68°C.

Red Berry Chips

Mix the red berries and water together, and the rest of the ingredients seperately. Mix both batches togetherand bring to the boil. Ppread into a SILPAT and put in the dehydratorfor 3 hours at 68°C.

Raspberry-Yuzu Sorbet

Mix the ingredients and putin anice-cream machine.

To serve

Place the frozen yoghurt ball on a plate and fill in sequence with the other ingredients. Decorate the creation with dehydrated raspberries, the red berry chips, silver leaves and fresh flowers.

Find out more about Matthias atfooddesign-mittermeier.com.