Playing with fruit

Pastry recipe
Guilherme GUISE

Guilherme GUISE

Executive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new fl...
  1. YUZU WHITE CHOCOLATE GANACHE

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 280g
    • Cream - 1270g
    • Invert sugar - 90g
    • White chocolate - 385g
    • Gelatin - 10g

    Hydrate the gelatin in cold water.

    Boil the half of the cream, melt the gelatin and pour over the chocolate.

    With the help of a hand blender, emulsify the cream with the white chocolate, add the yuzu puree and the remaining of the cream.

    Let it cool down in the fridge over night.  Whip the cream when you are ready to use.
     

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  2. YUZU CURD

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 160g
    • Egg - 480g
    • Sugar - 200g
    • gelatin silver - 7g
    • Butter - 230g

    Cook the Yuzu, eggs and sugar to a light boil.  Let the mixture cool to 45C and bamix the room temperature butter.
     

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  3. WHITE CHOCOLATE SPRAY

    Ingredients

    • White chocolate - 350g
    • Cocoa butter - 150g
    • yellow cocoa butter
  4. RASPBERRY AND YUZU ICE CREAM

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 1760g
    • Frozen fruit purée 100% : Yuzu - 240g
    • Cream - 1L
    • Sugar - 340g
    • gelatin silver - 4g

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  5. FINISH

    Whip the white chocolate ganache and pipe it into sphere molds.  Pipe some of the Yuzu cream  in the middle.  Set the spheres in a -22 C freezer overnight. Unmold the spheres and with the help of a spatula mold them into a lemon.

    Deep the “lemons” into the white chocolate dip and return them to the freezer. With the help of a spray gun spray the lemons with the chocolate and cocoa butter mixture.  

    Place the “lemons” in the center of the plate, decorate with fresh raspberries and scoop a portion of the raspberry and yuzu ice cream on the side.

    Serve immediately.

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