Playing with fruitPastry recipe
YUZU WHITE CHOCOLATE GANACHE
- 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
- 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
WHITE CHOCOLATE SPRAY
- White chocolate - 350g
- Cocoa butter - 150g
- yellow cocoa butter
RASPBERRY AND YUZU ICE CREAM
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.