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YUZU

by Fabrizio Fiorani

Whipped yuzu namelaka

  • 300 g milk
  • 400 g yuzu chocolate
  • 400 g cream
  • 7 g gelatin 170 bloom
  • 10 g lemon zest

Almond sponge

  • 250 g eggs
  • 250 g sugar
  • 200 g cream
  • 30 g invert sugar
  • 2 g salt
  • 215 g cornstarch
  • 50 g almond flour
  • 10 g baking powder
  • 165 g pure almond paste

Lemon, yuzu & basil compote

  • 200 g candied yuzu
  • 300 g lemon juice
  • 150 g water
  • 40 g modified cornstarch (cristal mais)
  • 150 g sugar
  • 3 g basil

Crunchy glaze

  • 300 g white chocolate
  • 300 g cocoa butter

YUZU

Whipped lemon namelaka
heat the milk to 60°c, add the gelatin, and emulsify over the chocolate. Add the liquid cream. Leave to crystallize in a tray for 12 hours at 4°c. Whip in a stand mixer using the paddle attachment.
 
Almond sponge
blend all the ingredients together in a food processor. Spread into a 1 cm-thick fiberform mold. Bake at 210°c for 8 minutes. Cut into 3 cm discs.
 
Crunchy glaze
melt the ingredients and combine together.
 
Lemon, yuzu & basil compote
blend the lemon juice, water, sugar, basil (previously blanched), and modified cornstarch. Add the candied yuzu. Freeze in px4313 silicone sphere molds, placing the almond sponge disc at the base.
 
Assembly
whip the namelaka and pipe it into px4332 molds. Use a small spatula to highlight the details. Insert the yuzu and lemon center. Finish with more namelaka. Blast freeze and unmold. Glaze by dipping.

The ingredients used in this recipe