As we noted, crispy and airy water, or a version thereof, is interesting. Our next step involved yogurt lightly flavored with vanilla. I really like yogurt, plain and flavored. Its rich tang and creamy acidity have a balance that just works. And when we integrated the yogurt into our whipped base, the result was truly fun and what we wanted: a light, airy crisp with an intense yogurt flavor. What we do with the yogurt crisps is our next challenge. A salad of young strawberries and nasturtium leaves paired with scallops and the yogurt crisp would come together nicely. Similarly, the yogurt will add a textural contrast to roasted sweetbreads with ramp kimchee and ginger syrup. Also, now that we know the yogurt works, we can further explore our options. As I mentioned, foie gras would be nice. Though, so would sweet corn, rhubarb, or a young goat cheese. Oh yeah, and what about crispy hollandaise sauce and its variations, crispy sabayon, and chocolate pudding?
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