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Plated desserts
Plated desserts
Yuzu
Yuzu Crush Maki
Eric Ortuño
YUZU CRUSH COMPOTE
Yuzu Crush PONTHIER
Sugar
Pectin NH
Sugar
Pectin NH
250g
80g
5g
80g
5g
Heat the yuzu zest to 40°C, then add the pectin mixed with sugar. Boil for 30 seconds and cool.
GREEN TEA CHIFFON CAKE
Egg Yolks
Sugar
All-Purpose Flour
Milk
Sunflower Oil
Matcha Powder
Egg Whites
Sugar
Sugar
All-Purpose Flour
Milk
Sunflower Oil
Matcha Powder
Egg Whites
Sugar
5
30g
60g
55g
50g
10g
5
60g
30g
60g
55g
50g
10g
5
60g
Heat the milk, oil, and sugar to 80°C. Incorporate sifted flour and matcha. Add egg yolks. Whip the egg whites, adding sugar in 3 times. Bake at 180°C for 9 minutes.
CARAMEL CREAM
White Chocolate
Cream
Sugar
Powdered Gelatin
Water
Cream
Milk
Cream
Sugar
Powdered Gelatin
Water
Cream
Milk
170g
250g
40g
3g
15g
100g
100g
250g
40g
3g
15g
100g
100g
Caramelize the sugar, then add boiling cream. Add gelatin previously dissolved in water and pour over the chocolate. Add milk. Freeze in a cylindrical tube of 2.5 cm.
CANDIED GINGER
Ginger
Water
Sugar
Raspberry Puree PONTHIER
Water
Sugar
Raspberry Puree PONTHIER
50g
100g
30g
30g
100g
30g
30g
Slice the ginger very finely. Blanch twice in water. Boil water with sugar and raspberry puree, cook the ginger over low heat for 4 minutes. Cool.
FINISHING
On a tray, place the green tea chiffon cake cut into 10cm wide slices, then add the yuzu jelly, a caramel tube, and roll it up. Freeze. Cut and plate with grated yuzu crush PONTHIER and ginger.