MILK, YOGHURT AND CEREAL SPONGE

INGREDIENTS:

Sponge:

10 eggs

250 gr. sugar

250 gr. flour

2 egg whites

Yoghurt ice cream:  

75 ml. cream

150 gr. sugar

50 gr. glucose

150 ml. milk

600 gr. Greek yoghurt

Chocolate milk:

120 gr. white chocolate

100 ml. white chocolate liqueur

400 ml. Ideal milk

Powdered vinegar:

400 gr. powdered dry sponge

100 gr. powdered sugar

100 gr. powdered milk

450 gr. powdered yoghurt

160 gr. powdered vinegar

Vinegar reduction:  

100 gr. sugar

250 ml. sherry vinegar

Others:

Cereals

PREPARATION:

Sponge: Beat 8 egg yolks with the sugar and add 2 whole eggs. Gradually fold in the flour. Mix in the beaten egg whites and transfer to a mould. Bake in the oven for 25 min. at 170ºC (338ºF). Cut into 8 cm rectangles and soak in chocolate milk.

Yoghurt ice cream: Heat all the ingredients except for the Greek yoghurt until well dissolved. Add the yoghurt and pour into a sorbet maker.

Chocolate milk: Burn off some of the alcohol from the liqueur, add the Ideal milk and heat. Add the mixture to the white chocolate. Leave to cool then soak the sponge rectangles in this syrup.

Powdered vinegar: Mix all the ingredients and set aside.

Vinegar reduction: Make a caramel with the sugar and vinegar. Reduce.

TO SERVE:

Make a tear shape of reduced vinegar on the base of a plate. Form a base of powdered vinegar and top with a portion of soaked sponge, then a ball of yoghurt ice cream and, finally, cereals.