
Jean-Marc Enderlin, chef and nutritherapist
Both chef and instructor at Spa-Eastman, Jean-Marc has had the opportunity to work in restaurants around the world: Switzerland, the UK, South Africa, Greece and Belgium. Established in Eastman since 2012, he offers a cuisine bursting with health and innovation, a cuisine rich in taste and color.
Spa Eastman yogurt… That famous recipe you’ve been asking for! This delicious dairy-free yogurt will enhance your breakfasts and snacks with its high protein content. Bon appétit!
Output : 1 1/4 L (5 t)
Ingredients :
- 500 ml (2 t) almond milk
- 1/2 tsp. agar-agar
- 500 ml (2 cup) cashews, soaked 12 hrs, rinsed, drained
- 200 ml (3/4 cup) coconut cream
- 2 tsp. vanilla extract
- 50 ml (1/4 cup) maple syrup
- 1 pinch salt
- 2 probiotic capsules
Preparation:
Bring 250 ml (1 t) almond milk to the boil, add agar-agar and boil for two minutes, stirring with a whisk. Set aside.
Blend remaining almond milk, cashews, coconut cream, vanilla extract, maple syrup and salt until smooth and creamy. Pour into a saucepan and add the almond milk and agar-agar mixture. Mix well.
Check temperature and cool, if necessary, to 42°C (107.5°F) or less. Once mixture has cooled to medium, open probiotic capsules and add. Stir well with a whisk.
Pour into glass jars and cover. These should be able to stand upright in the dehydrator. Dehydrate at 42°C (107.5°F) for six hours*.
Refrigerate in an airtight container and use within eight days.
Serve with fruit, to taste.
If you don’t have a dehydrator, use the oven (with the door partly open, if necessary) or a yogurt maker. Place the jars in a saucepan with water in the bottom.
This recipe comes from “Le Livre qui fait du bien” by Guylaine Cliche, available online here.