White chocolate and yuzu nitro-pop-cornPastry recipe
For the espuma
- Frozen fruit purée 100% : Yuzu - 60g
- Cream 35% fat - 225g
- White chocolate - 100g
- Sugar - 15g
- Egg white - 90g
- Gas cartridge - 1
Heat the cream to 80°C.
Add the white chocolate into a measuring jug and blend.
Add the yuzu purée and sugar then blend.
Add the egg whites and blend again.
Transfer to a siphon and add the gas cartridge.
Leave to rest for 2 hours in the fridge before use.
In this step
For the nitro-popcorn
Pour liquid nitrogen into a cryobowl.
Put some espuma on the nitrogen.
Leave to freeze.
Break it using a whisk.
Strain and eat immediately.