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Greek yogurt foam – course “Plated Desserts”
Why he adds sirup instead of sugar glace (for exemple) in the greek yogurt foam ?
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2 Replies
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Hi Chef @aurelie-giraud-dj 👋
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The chef uses a “tpt” syrup, which by its Spanish acronym means “Tanto Por Tanto.” This is a syrup with the same amount of water and sugar. The chef uses this syrup to control the sugar level in his preparation. In this case he does not use powdered sugar or any other type of sugar because he does not want to give it another texture, you need the mixture to be fluid to be able to form the yogurt foam inside the siphon.
Greetings.
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