hazelnut yoghurt with oats, dried fruit and honey granola

Boil and infuse for a few minutes

Emulsify and pour 15g in each of the bottom of yoghurt pots
Store in the fridge for one hour

Heat to 85°C

And pour immediately approx. 100g in each of the previously filled with hazelnut emulsion yoghurt pots
Cover the pots with cling film and put in a stove at 43°C for 12 hours
After 12 hours, store in the fridge

Boil

Heat and stir until the sugar starts to caramelise. Take off the heat and spread a layer onto a tray
Once cold, put aside

1. Serve the cooled hazelnut yoghurt with oats, dried fruit and honey granola.