Citrus ring

A recipe for citrus ring by Debic.

Dessert crème caramel Chocolate
Citrus ring - photo1 | Debic

Ingredients

Citrus ring

1000 ml Debic Crème Caramel

1 x limezest

100 ml blood orange juice

Black jelly

240 ml whipping cream, unsweetened

288 ml water

360 g sugar

120 g cocoa powder

40 g sheet gelatin

Chocolate crumble

60 g butter, unsalted

110 g flour

60 g icing sugar

50 g almond powder

5 g cocoa powder

5 ml water

Chocolate sponge cake

150 g egg whites

30 g almond powder

30 g cocoa powder

35 g sugar

10 g flour

Blood orange foam

300 ml blood orange juice

35 ml soda water

6 g sheet gelatin

Yuzu cream

60 ml milk

75 ml lemon juice

15 ml yuzu juice

35 g egg yolk

40 g sugar

250 g white chocolate

40 g butter, unsalted

Preparation

Citrusring

Bring the Crème Caramel to the boil with the blood orange juice and the lime peel, pass through a fine sieve and divide among the circular moulds.

Leave to set in the refrigerator and place in the freezer until the rings have frozen completely.

Black jelly

Reduce the whipping cream with the sugar and water to a third and then add the cocoa powder and the soaked gelatin.

Leave to cool to 30°C and then use to gel the frozen rings.

Airbrush the rings with gold, copper and bronze spray and leave to thaw in the refrigerator.

Chocolate crumble

Mix all the ingredients together and rub it between your fingers to make a crumble.

Bake in a convection oven at 140°C for 20 minutes.

Chocolat sponge cake

Mix all the ingredients in the blender and rub through a fine sieve.

Transfer to a siphon and aerate with two gas cartridges.

Pipe the mixture into a cardboard coffee cup until it is 1/3 full.

Cook in the microwave oven at 800 watt for 40 seconds.

Leave it to cool in the cup, then remove it and tear into small pieces.

Blood orange foam

Heat 50 grams of the juice and dissolve the soaked gelatin in it.

Add the remainder of the juice and the soda water.

Transfer to a siphon and aerate with one gas cartridge.

Leave in the refrigerator overnight and shake well to create a nice foam.

Yuzu cream

Mix the egg yolk together with the sugar.

Bring the milk, lemon juice and yuzu to the boil.

Add to the egg mixture and cook at a low temperature until it begins to bind.

Add the white chocolate and finally the cold butter.

Transfer to a piping bag and leave to cool to form a lovely cream.

Assembly

Place the ring in the centre of a plate and sprinkle a tablespoonful of the crumble on the left. Tear off two pieces of sponge cake and place next to the ring, pipe the foam next to it and finish with the yuzu cream and sprigs of atsina cress.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header