Mandarin, yoghurt, basil

Scald the basil leaves and infuse in the milk and cream for 2 minutes.
 

Mix and add dextrose and gelatin, pour over the chocolate using a sieve.
Emulsify and gradually add the butter.
Make a vacuum and set aside in the refrigerator.

Heat some of the juice with the agar and bring to the boil. Add the gelatin leaves and the rest of the juice.
Leave to gel and cut in 1cm x 1cm cubes.

Heat the water to 40ºC, add the sugars and bring to the boil.
When cold, add the mandarin juice, mix and macerate in the refrigerator for 4 to 6 hours.

Heat the Isomalt, water and Trimoline (1) to 110 ºC. Pour over the Trimoline (2) (kitchen aid bowl) and add the gelatine leaves.
Whip at maximum speed.
When almost whipped add the Yopol.
Once the mixture starts to cling to the whisk, transfer quickly to a piping bag.
Pipe (using a plain nº8 nozzle) over cornflour and caster sugar (tpt).
Leave to dry for about 10 minutes and keep in a dry place.

Mix everything in a bowl and load the syphon with two charges.
Without using a nozzle attachment, fire shots of yoghurt foam over a container with liquid nitrogen.
Set aside at -25ºC.
Just before serving, refresh with nitrogen to keep it crispy.

Mix and fill a dropper bottle.
Squeeze drops over a container with liquid nitrogen. Set aside at -25ºC.
Just before serving, refresh with nitrogen.