Yuzu and white chocolate cream cake
It’s no secret that yuzu – 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.
- Level:
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Difficult
White chocolate mousse
Ingredients: White chocolate mousse
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190 gegg yolks
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50 gwhole egg(s)
Preparation: White chocolate mousse
Whip in a mixer.
Ingredients: White chocolate mousse
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260 gsugar
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90 gwater
Preparation: White chocolate mousse
Cook at 123°C (253°F) and pour over the eggs to make a pâte à bombe.
Ingredients: White chocolate mousse
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12 ggelatin
Preparation: White chocolate mousse
Soak in cold water and add.
Ingredients: White chocolate mousse
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600 g
Preparation: White chocolate mousse
Melt at 45°C (113°F) and add slowly.
Ingredients: White chocolate mousse
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1350 gcream
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2 pod(s)vanilla
Preparation: White chocolate mousse
Combine and whip into soft peaks. Add carefully.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
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.
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