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.
Level:
Difficult

Almond and chocolate biscuit

Ingredients: Almond and chocolate biscuit

  • 7.9 oz
    marzipan

Preparation: Almond and chocolate biscuit

Soften in a microwave oven.

Ingredients: Almond and chocolate biscuit

  • 14.1 oz
    egg yolks

Preparation: Almond and chocolate biscuit

Add gradually. Whip until you achieve a light texture.

Ingredients: Almond and chocolate biscuit

Preparation: Almond and chocolate biscuit

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).

Yuzu crémeux

Ingredients: Yuzu crémeux

  • 8.8 oz
    yuzu juice
  • 9.5 oz
    water
  • 14.1 oz
    sugar
  • 5.3 oz
    egg yolks
  • 12.3 oz
    whole egg(s)

Preparation: Yuzu crémeux

Combine and bring to the boil.

Ingredients: Yuzu crémeux

  • 0.9 oz
    gelatin

Preparation: Yuzu crémeux

Soften in cold water and add. Leave to cool to 35°C (95°F).

Ingredients: Yuzu crémeux

  • 8.8 oz
    butter

Preparation: Yuzu crémeux

Add.

Mould in a Flexipan® and freeze.

White chocolate mousse

Ingredients: White chocolate mousse

  • 6.7 oz
    egg yolks
  • 1.8 oz
    whole egg(s)

Preparation: White chocolate mousse

Whip in a mixer.

Ingredients: White chocolate mousse

  • 9.2 oz
    sugar
  • 3.2 oz
    water

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

  • 0.4 oz
    gelatin

Preparation: White chocolate mousse

Soak in cold water and add.

Ingredients: White chocolate mousse

Preparation: White chocolate mousse

Melt at 45°C (113°F) and add slowly.

Ingredients: White chocolate mousse

  • 3.0 lb
    cream
  • 2 pod(s)
    vanilla

Preparation: White chocolate mousse

Combine and whip into soft peaks. Add carefully.