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YUZU & CITRUS COMPOSITION

A creation by Gael Etrillard

YUZU & CITRUS COMPOSITION

Yuzu "Yogurt"

Heat up the cream with sugar until 63°C. Add gelatin.
Cool down to 56°C and pour over yuzu puree. Stir well ad keep for.

Semi-candied "Paste"

Pull all the ingredients in the robot coupe and blend until spreadable texture.

Citrus Cream

Beat the sugar with whole egg and egg yolk until obtain a foamy texture.
Add the purees and cook like a pastry cream.
Remove from the stove and add gelatin.
Cool down to 45°C and add butter.
Blend 1mn at fast speed. 

Assembly

Pour a bit of citrus cream at the bottom of the jar and let it set in the fridge.
Top up with semi-candied paste and yuzu yogurt.