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Yoghurt cream



40 grams

egg white

40 grams

yoghurt

25 grams

sushi vinegar

4 grams

salt

1/4

lime

150 grams

neutral oil (I use sunflower oil)

Mix the egg white with the yoghurt, the sushi vinegar, the salt, the zest from a quarter of a lime and the neutral oil. Blend this till it’s fully emulsified. Then transfer it into a piping bottle and let it set in your fridge for at least one hour.





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