Fromage Mandarin Yuzu Délice

Boil sugar and water to 120˚C to prepare the pate a bomb. Meanwhile, whisk the egg yolks until light and fluffy.

Once the sugar syrup reaches 120˚C, slowly pour it into the whisked egg yolks while continuing to whisk until the mixture reaches the ribbon stage.

Double-boil the cream cheese, then add the gelatin mass and mix well.

Whisk the Debic cream to medium peaks.

Gently fold the pate a bomb, cream cheese mixture, and whipped cream together. Transfer the mixture into a mold and set it aside for use.

Melt the white chocolate, cocoa butter, and almond paste together. Add the sea salt flakes and mix well.

Stir in the feuilletine and combine thoroughly with the white chocolate mixture

Prepare for use.

Combine the egg yolks, whole eggs, and sugar in a mixing bowl.

Whisk on high speed for 10 minutes, then switch to medium speed for another 10 minutes, or until fine air bubbles form.

Gently fold in the flour, followed by the melted butter, until fully incorporated.

Bake at 180˚C for 20-25 minutes.

Warm the cream with sugar and trimoline, then blend everything together.

Ensure the cheesecake mixture and water are both at 25˚C before baking.

Bake at 140˚C for 24 minutes, ensuring the water level does not exceed the aluminum foil.

Infuse orange zest in the puree overnight.

Bring everything to a boil, then pour into the mold.

Prepare for use.