Black Zabuye, Yuzu & Sesame
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/12a609e77959de091c1fcb160d0a3428.jpg?itok=v6hYj5X8)
Yuzu Gelée
ingredients | preparation |
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Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat it to a temperature of 104°C and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée. |
Soy Ganache
ingredients | preparation |
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Gently heat the cream, butter, sorbitol, soy sauce and vanilla pulp to 80°C. Pour it over the couverture, let it melt then blend with a hand-held blender. Leave to cool to 29°C, then fill. |
Sesame mixture
ingredients | preparation |
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Mix the sesame, praliné, tahini paste and couverture together. Spread the mixture to a thickness of 3 mm and leave to set. Coat thinly with couverture and then cut into circles. Push into the ganache and seal the pralines. |
Assembly
Thinly coat the moulds with tempered CARMA® Couverture Black Zabuye. Fill with the gelée and ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould. |