Yuzu and white chocolate cream cake
It’s no secret that yuzi – a deliciously fragrant Japanese citrus fruit and chocolate make a perfect couple. In this entremet they create fireworks for the taste buds. We recommend you use fresh yuzu, only available in winter. When using yuzu concentrate make sure you do not overdose as it is extremely powerful overtaking other flavours.
Recipe
Almond and chocolate biscuit
| ingredients | preparation |
|---|---|
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Soften in a microwave oven. |
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Add gradually. Whip until you achieve a light texture. |
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Combine and melt at 40°C (104°F). Add gently. |
Spread onto two Flexipats and bake for around 12 min. at 200°C (392°F). |
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Yuzu crémeux
| ingredients | preparation |
|---|---|
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Combine and bring to the boil. |
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Soften in cold water and add. Leave to cool to 35°C (95°F). |
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Add. |
Mould in a Flexipan® and freeze. |
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White chocolate mousse
| ingredients | preparation |
|---|---|
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Whip in a mixer. |
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Cook at 123°C (253°F) and pour over the eggs to make a pâte à bombe. |
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Soak in cold water and add. |
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Melt at 45°C (113°F) and add slowly. |
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Combine and whip into soft peaks. Add carefully. |
Finishing and presentation
| ingredients | preparation |
|---|---|
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Mould and freeze the cake. Spray with white chocolate (50% cocoa butter Callebaut® CB and 50% white chocolate Callebaut® W2NV) when the cake is still frozen. |
