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Plated desserts
Plated desserts
Yuzu
Hazelnut Yuzu Almond
Antony Terrone
Head Pastry Chef
Hazelnut and Almond Sponge
Roasted hazelnut powder
Roasted almond powder
Cornflour
Caster sugar
Eggs
Egg yolks
Sour cream
Lemon Zest
PONTHIER Yuzu Crush
Roasted almond powder
Cornflour
Caster sugar
Eggs
Egg yolks
Sour cream
Lemon Zest
PONTHIER Yuzu Crush
112g
112g
20g
250g
200g
60g
110g
1
90g
112g
20g
250g
200g
60g
110g
1
90g
Mix the powders together. Add the eggs, egg yolks, lemon Zest, PONTHIER Yuzu Crush and sour cream. Bake at 160°C until golden.
Sweet Shortcrust Pastry
Butter
Caster sugar
Salt
Invert sugar
Vanilla bean
Plain flour (T55)
Rye flour
Baking powder
Caster sugar
Salt
Invert sugar
Vanilla bean
Plain flour (T55)
Rye flour
Baking powder
150g
80g
2g
10g
1
210g
30g
5g
80g
2g
10g
1
210g
30g
5g
Cream the butter until soft and smooth. Then add the caster sugar and invert sugar. Add the rest of the ingredients and form a dough. Roll out between two sheets to 1mm in thickness. Bake for 15-20 minutes at 160°C.
Vanilla Emulsion
Whole milk
Gelatine
White chocolate
UHT cream
Vanilla beans
Gelatine
White chocolate
UHT cream
Vanilla beans
360g
5g
225g
270g
3
5g
225g
270g
3
Boil the milk with the vanilla beans and pour over the white chocolate and gelatine. Mix together well. Allow to cool and then add the cream (cold).
Almond Yuzu Condiment
Almond paste 70%
Yuzu Crush PONTHIER
Yuzu Crush PONTHIER
100g
10g
10g
Mix together all the ingredients.
Citrus Slices
Water
Caster sugar
Lime
Lemon
Caster sugar
Lime
Lemon
1L
500g
2
2
500g
2
2
Cut thin slices of lemon and lime with a slicer and put them in the hot syrup. Leave to cool.
Mango and passion fruit tuile
Mango Purée PONTHIER
Passion Fruit Purée PONTHIER
Egg yolks
Eggs
Plain flour (T55)
Cornflour
Passion Fruit Purée PONTHIER
Egg yolks
Eggs
Plain flour (T55)
Cornflour
235g
15g
25g
25g
15g
15g
15g
25g
25g
15g
15g
Boil the PONTHIER Mango Purée and the PONTHIER Passion Fruit Purée together. Mix together the eggs, egg yolks, plain flour and cornflour. Add the mixture to the boiled purées and cook like a custard. Spread thinly on a silicone baking mat. Bake at 150°C for 6-10 minutes.
Candied Hazelnuts and Almonds
Crushed hazelnuts
Crushed almonds
Maple syrup
Salt
Crushed almonds
Maple syrup
Salt
125g
125g
75g
1g
125g
75g
1g
Mix everything together and bake at 150°C for 20-25 minutes.
Lemon-Honey Sauce
Blossom honey
Lemon Purée PONTHIER
Lemon Zest PONTHIER
Lemon Purée PONTHIER
Lemon Zest PONTHIER
180g
100g
2g
100g
2g
Heat the honey and PONTHIER Lemon Purée. Then add the PONTHIER Lemon Zest.
Yuzu Sorbet
Water
Caster sugar
Lemongrass sticks
Fresh ginger
Vanilla bean
Atomised glucose
Stabiliser
Yuzu Crush PONTHIER
Lemon Purée PONTHIER
Passion Fruit Purée PONTHIER
Whole milk
Caster sugar
Lemongrass sticks
Fresh ginger
Vanilla bean
Atomised glucose
Stabiliser
Yuzu Crush PONTHIER
Lemon Purée PONTHIER
Passion Fruit Purée PONTHIER
Whole milk
165g
165g
2
15g
1
15g
3g
125g
50g
75g
165g
165g
2
15g
1
15g
3g
125g
50g
75g
165g
Make a syrup by mixing the water and sugar. Mix together the atomised glucose and stabiliser and add to the syrup when it reaches 40°C. Boil the syrup. Pour over the purées and spices to infuse. Once the mixture has cooled, strain. Add the milk and blend together well.
ASSEMBLY AND DECORATION
Place the hazelnut and almond sponge ring in the middle of a plate. On top of the sponge, place the ring of sweet shortcrust pastry. Roll the citrus slices and arrange around the dessert. Garnish the centre with the almond yuzu condiment and the vanilla emulsion, then sprinkle with the candied nuts. Place shells of yuzu sorbet and the mango and passion fruit tuiles on the sweet shortcrust pastry ring. Sprinkle some lime zest on top and pour some lemon-honey sauce. Finish with a drizzle of olive oil.