| 185 g | Milk |
| 1 | Vanilla pods |
| 10 g | Glucose |
| 2 g | Powdered gelatine |
| 10 g | Water |
| 280 g | Chocoyo - White chocolate with yoghurt |
| 10 g | Yogurt Powder |
| 375 g | Cream |
Bring the milk, vanilla and glucose to the boil. Filter, add the rehydrated gelatine and then pour over the yogurt chocolate. Mix well in order to achieve a shiny pliable texture. Add the cold liquid cream and mix again for a few minutes. Dress the silicon moulds, chill and store at a temperature below zero.
| 250 g | Raspberry Puree |
| 45 g | Sugar |
| 5 g | Powdered gelatine |
| 25 g | Water |
Heat the raspberry puree and sugar up to a temperature of 40/50°. Remove from the heat and add the powdered gelatine. Leave to cool.
| 200 g | Butter |
| 200 g | Sugar |
| 200 g | Biscuit flour |
| 200 g | Almin powder |
| qb | Salt |
Add all the ingredients from cold to the stand mixer with the leaf attachment and stir until reaching a grainy texture. Sprinkle evenly over a tray covered with baking paper and bake at a temperature of 165°C for 12 to 15 minutes. Store away from sources of humidity.
Prepare the pots with the raspberry jelly. Leave to set and then place the yogurt cremoso over the top. Decorate the surface with fresh raspberries, almond crumble, and sprouts.
