Yuzu & citrus composition
Pastry recipe-
Yuzu "Yogurt"
Ingredients
- Frozen fruit purée 100% : Yuzu - 120 g
- Cream 35% fat - 600g
- Sugar - 120g
- Gelatine (sheet) - 2
Heat up the cream with sugar until 63°C. Add gelatin.
Cool down to 56°C and pour over yuzu puree. Stir well ad keep for.
In this step
Frozen fruit purées -
Semi-candied "Paste"
Ingredients
- Frozen fruit purée 100% : Mandarin - 80 g
- candied orange - 100 g
- candied lemon (zest) - 90 g
Pull all the ingredients in the robot coupe and blend until spreadable texture.
In this step
Frozen fruit purées -
Citrus Cream
Ingredients
- Frozen fruit purée 100% : Yuzu - 80 g
- Frozen fruit purée 100% : Mandarin - 100 g
- Frozen fruit purée : Orange and Bitter Orange - 20 g
- Sugar - 120g
- Egg yolk - 112g
- Egg - 128g
- Gelatin - 2g
- Butter - 120g
Beat the sugar with whole egg and egg yolk until obtain a foamy texture.
Add the purees and cook like a pastry cream.
Remove from the stove and add gelatin.
Cool down to 45°C and add butter.
Blend 1mn at fast speed.
In this step
Frozen fruit puréesFrozen fruit puréesFrozen fruit purées -
Assembly
Pour a bit of citrus cream at the bottom of the jar and let it set in the fridge.
Top up with semi-candied paste and yuzu yogurt.