YUZU INSPIRATION CRÉMEUX
- Yuzu purée 16g
- Mineral water 65g
- SOSA gelatin powder 220 Bloom 2g
- Water for the gelatin 8g
- VALRHONA Yuzu Inspiration 159g
- COCOA BUTTER 8g
- UHT heavy cream 36% 142g
Heat the purée and water to approx. 175°F (80°C) and
add the rehydrated gelatin.
Gradually combine this with the melted couverture
and cocoa butter. Immediately mix using an immersion
blender to make a perfect emulsion.
Add the cold cream. Blend again, or leave to set in the
GELÉE CITRON VERT TRANSPARENTE
- TRANSPARENT LIME JELLY 30g
- SOSA pectin NH 5g
- Lime juice 113g
- Mineral water 113g
- Glucose DE35/40 38g
Mix the sugar and pectin together.
Heat the lime juice, water and glucose.
At 105°F (40°C), add the sugar and pectin mixture and
bring to a boil.
- Mango 112g
- Pineapple 145g
- Banana 112g
- Passion fruit 45g
- Pomegranate 11g
- Avocado 67g
- Pineapple purée 536g
- Brown sugar 45g
- Pectin NH 11g
- Lime juice 17g
Peel the fruit, dice it finely and mix it with the lime juice.
Heat the pineapple purée. Once it has reached 105°F
(40°C), add the pectin combined with the brown sugar.
Bring the mixture to a boil and add the fruit and lime
VELVETY LEMON SPONGE
- SOSA extra fine blanched almond flour 130g
- Cornstarch 20g
- Sugar 150g
- Whole eggs 95g
- Egg yolks 40g
- Heavy cream 36% 130g
- SOSA baking powder 2g
- Candied lemons 65g
Blend the candied lemons into a paste.
Combine the hazelnut flour, cornstarch, sugar, baking
powder and vanilla paste.
Add the cream, eggs and egg yolks, mix them in and set
YUZU CRISP WITH CRISPY WHEAT FLAKE CEREAL
- VALRHONA Yuzu INSPIRATION 300g
- Crispy wheat flake cereal 200g
Mix the tempered Yuzu Inspiration with the crispy wheat
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- ABSOLU CRISTAL NEUTRAL GLAZE 545g
- Mineral water 55g
- NOROHY Mexican vanilla bean 4g
Bring the Absolu Cristal Neutral Glaze to a boil in water
with the scraped vanilla bean. Strain.
Immediately apply using a spray gun at approx. 175°F
OPALYS & VANILLA LIGHT MOUSSE
- UHT whole milk 395g
- SOSA gelatin powder 220 Bloom 11g
- Water for the gelatin 55g
- OPALYS 33% CHOCOLATE 504g
- Heavy cream 36% 526g
- NOROHY Mexican Vanilla Bean 8g
Heat the milk and vanilla beans and leave them to
infuse. Sift out any pieces if necessary and add more
milk to ensure the weight is correct.
Heat the milk and add the rehydrated gelatin. Gradually
combine the hot milk with the partially melted chocolate,
taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a
Once the mixture is at 100-105°F (38-42°C), combine
with the cream which has been whipped until it has the
texture of a mousse.
Pour out immediately. Freeze.
Make the yuzu crémeux and fruit compote.
Make the lemon sponge, put 100g into each 14cm ring
and bake at 320°F (160°C) for approx. 15 minutes.
Make the lime jelly and pour 30g apiece into 14cm rings.
Use a piping bag with a 12mm nozzle to make some
droplets of crémeux (approx. 50g). Freeze.
Add 180g of fruit marmalade followed by the lemon
sponge, then freeze.
Make the crisp and put 75g into each 14cm ring. Spread
it out evenly and press down gently. Store in the
Turn out the insert and place the crisp in a 16cm ring
lined with acetate.
Make the light vanilla mousse and immediately pour in
240g. Put in place the insert so that the mousse rises up
slightly at the edges, and freeze it.
DECORATION & FINISHING
Form some Passion Fruit Inspiration and pre-set Opalys
into disks, then leave them to set.
Stick on the disks to create some decoration.
ABOUT THE RECIPE
This dessert is designed to give diners an indulgent
moment of exotic flavor with its tropical fruit,
lemon-flavored sponge and vanilla mousse.
If you'd like to make this recipe to enhance your Norohy vanilla, you can download it here!Download recipe in PDF