White yuzu

Use all ingredients on ambient temperature.

Start mixing the butter on low gear with the sugar.

Add all dry ingredients and finish with the eggs.

Store in the refrigerator.

Roll out on 2,5 mm and mine tart molds of 16 cm.

Bake at 170°C during 12-15 minutes.

Whip the egg white with the sugar.

Mix the icing sugar with the zests and the almond powder.

Combine.

Spread on 2 baking trays (60/40) and bake at 170°C during 15 minutes.

Hydrate the gelatin with the water.

Heat the puree with the eggs and the sugar (85°C).

Add the gelatin mass and emulsify with the butter at approx. 35-40°C.

Hydrate the gelatin with the water.

Melt the chocolate.

Combine in two, three times and fold in the semi whipped cream with the vanilla.

Pour into small circles , diameter 14 cm, and freeze.

Hydrate the gelatin with the water.

Bring the water, the sugar, the glucose and the milk to a boil.

Pour over the white chocolate, add the gelatin mass and mix with a hand blender.

Store in refrigerator for 1 night; Use at 32-35°C.

Mix the sugar with the pectin.

Bring the puree , the fruit and the inverted sugar to a boil, add the sugar -pectin at 40°C and cook for 2 minutes .