Yoghurt Noodles

1. Heat the water to 85°C and add the methylcellulose.
2. Dissolve well, add the yoghurt, and whisk until smooth, being careful not to beat any air into the mixture.
3. Refrigerate and allow to cool to 4°C.
4. The methylcellulose binds and emulsifies the mixture, which gels when sprayed into a hot liquid — squirted from a small squeeze bottle, it forms noodles.
5. This is particularly spectacular done at the table, e.g. with a consommé of chocolate or red fruits.
6. Heat the consommé to approximately 80°C, pour into a preheated glass, and serve immediately.
7. At the table, spray thin strands of yoghurt into the glass — it will immediately take and keep its shape.

Serving suggestions: with a consommé of red fruits or dark chocolate; as yoghurt noodles in a savoury stock such as langoustine bouillon; or in a composition with celery, tomato, and green herbs.