Grate all the horseradish.
Boil the milk with half of the horseradish.
Prepare the two roux (25 g tapioca roux, 17.5 g flour roux) separately.
Add each roux, in its indicated portions, to the milk.
Boil the mixture, adjusting salt, white pepper and adding the rest of the grated horseradish.
Roll out on a plate and let cool.
Season the yogurt with the jasmine infusion and a pinch of salt.
Incorporate the turmeric in both the eggs and the bread crumbs.
When the base of the croquets is cooled off, shape them into the cubes. Pass them first through the flour, then in the eggs and then the bread crumbs.
Fry at 180°C in olive oil.
Decorate the plate with yogurt, and then place the croquettes on the plate. Garnish with flowers and a pinch of turmeric.