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.

Recipe used in celery & caviar tartelette