Antonio Bachour so good #33 Strawberry yogurt

Textures of yogurt, tomato and strawberry by Antonio Bachour

buy now

There is no single adjective to define a professional like Antonio Bachour, one of today’s most universal pastry chefs.

Bachour is and represents many things. We could highlight his enormous work capacity, his creativity, the spectacular nature of his buffets, his intuition to see before others where the trends are going, his high skills as a communicator… All this makes him the prototype of the modern pastry chef.

In so good.. magazine 33 we are going to keep his permanent need to offer novelties to his customers, products that are the result of exploring, testing and re-testing until he achieves what the chef calls the ‘wow factor’. His most recent tests are located on that border, for some very thin and for others impassable, between the sweet and savory worlds, and as if that were not enough, introducing elements as apparently unglamorous gastronomically.

A good example of this is Textures of yogurt, tomato and strawberry. ‘And what does tomato have to do with this dessert? That is the question I wanted my customers to ask themselves when serving this proposal. And that is what usually happens. Tomato is a fruit and as such we can use it in the world of desserts. In this case, we candy it until it becomes soft on the outside and thick on the inside, matching wonderfully with a classic combination such as yogurt and strawberry.’

Discover so good #33

Textures of yogurt, tomato and strawberry

Yield: 12

Honey yogurt

250 g Greek yogurt
35 g honey
sea salt to taste

Combine all the ingredients in a bowl and mix well. Keep refrigerated in an airtight container.

Yogurt microwave sponge

265 g egg whites
60 g sugar
70 g Greek yogurt
80 g almond flour
100 g flour
3 g citric acid

Process all the ingredients in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for 2 to 3 hours.

Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

Greek yogurt crémeux

224 g heavy cream
85 g granulated sugar
5.5 g silver gelatin
375 g Greek yogurt

Soak the gelatin in ice water until softened. Squeeze out excess water and set aside. Bring the cream and sugar to a simmer in a medium-sized pot. Add the gelatin and stir to dissolve. Stir in the yogurt. Strain into serving bowls, cover and refrigerate until set, about 8 hours.

Greek yogurt sorbet

403 g sugar
90 g atomized glucose
6 g ice cream stabilizer pinch of salt
672 g water
500 g Greek yogurt

Combine the sugar, glucose, stabilizer and salt in a small bowl. Heat the water to 40°C (104°F) in a medium-sized pot and whisk in the sugar mixture. Heat to 85°C (185°F) and cool over an ice bath. When cold, combine with the yogurt and process in an ice cream machine.

Candied tomatoes

firm ripe cherry tomatoes
simple syrup

Peel the tomatoes by first scoring an ‘X’ on bottom ends, removing the stem cores and submerging into boiling water for 10 to 15 seconds. Shock the tomatoes in an ice bath and remove at once when cool. Transfer the tomato to a container and cover with the simple syrup.