Ingredients
For
3
servings
146 g flour
109 g butter
121 g almond powder
121 g sugar
2 g lemon zest
128 g egg yolks
64 g sugar B
64 g sunflower oil
1 g vanilla
171 g cake flour
342 g egg white
128 g sugar A
99 g Yuzu juice
56 g gelatin mass
396 g Debic Cream without sugar
99 g yoghurt full fat
99 g sugar
50 g pasteurised egg white
1 g lemon zest
151 g Orange juice
1 g Orange zest
78 g Yuzu juice
70 g sugar
5 g Pectin nh
195 g Orange segments
261 g Mango puree
130 g Yuzu juice
87 g Sugar
5 g Agar
17 g Gelatin mass
1 g Vanilla
98 g water (A)
295 g water (B)
98 g sugar (A)
295 g sugar (B)
197 g glucose
3 g citric acid
7 g pectin x58
7 g pectin nh
1000 g Debic Cream Plus Mascarpone
80 g sugar
Preparation
Mix butter, sugar, lemon zest, and almond powder till it is smooth.
Followed by the sifted flour.
Stop when it starts to get crumbly.
Whip egg yolks and sugar B and vanilla airy, when airy slowly add the oil.
Whip egg whites and sugar A airy, and fold in gently in the egg yolks mixture.
Sift the cake flour and fold it into the egg mixture.
Whip cream to soft peak, set aside in the fridge till ready to use
Cook sugar and a little bit of water till 120°C.
While the sugar is cooking, start whipping egg white and slowly pour in the sugar syrup while it's still whipping.
Heat 1/4 of the juice and melt gelatin mass .
Then add this to the remaining juice and all to the yoghurt.
Fold in the whipped egg white.
Gently fold whipped cream into it.
Mix the pectin with the sugar and mix this with the juice and add the orange zest.
Bring to boil and add the orange segments and cook for 1 minute after cool down to 20°C. before scooping it into the mould.
Bring Yuzu juice and mango puree to 40°C.
Combine together the sugar, vanilla and agar.
Bring to the boil all together during 30 sec.
Add directly the gelatin mass.
Pour the agar confit in the silicone mat.
In a bowl, combine sugar (A) with pectin and add water (A).
Let it stand for 20 minutes.
In a pan, combine water(B) with sugar (B) then add glucose and heat to 40 °C.
Slowly add the pectin mixture and bring to boil.
Add the citric acid.
Whip the Debic Cream Plus Mascarpone and the sugar till a firm mass.
Assembly
Pipe the Yuzu mousse (350 g) into the silicone mould and place a ring of vanilla sponge (120 g) inside and place into the freezer.
After freezing spray it with neutral glacage (30 g) with 20% extra water at 70°C.
Place the Yuzu mousse ring on top of the almond crumble (70 g).
And place one circle of vanilla sponge in the center.
Drizzle some olive oil (1 g) on the vanilla sponge and scoop in the citrus compote (70 g).
Drape the Yuzu agar confit (120 g) in the middle of the cake and place another vanilla sponge inside the Yuzu agar confit and pipe the mascarpone cream (50 g) in the center.
Finishing touch
Decorate with lime zest (1 g), round circle of yuzu agar confit and drops of olive oil
