260 g Italian meringue
(250 g egg whites and 500 g sugar)
600 g Les vergers Boiron lemon puree
60 g yuzu juice
40 g The Botanist® gin 60%
20 g gelatine
600 g whipped cream
Step
Make an Italian meringue and let cool. Add lemon puree, yuzu
juice, The Botanist® gin and melted gelatine. Then, incorporate
gently whipped cream.
2. MANGOES CARAMELIZED CUBES
Ingredients
400 g sugar
1 200 g mangoes cubes
Step
Prepare a light caramel with the sugar. Spread out of the
mangoes on Silpat® or Flexipan®. Pour the caramel over the
mangoes and bake to 175°C in a oven for about 15 minutes. Let
cool completely.
3. PASSION FRUIT CREAM
Ingredients
300 g Les vergers Boiron passion fruit puree
280 g sugar
300 g eggs
6 g gelatine
460 g Candia Professional 82% incorporation butter
15 g The Botanist® gin 60%
Step
Heat puree, sugar and eggs to 85°C. Add gelatine (not melted).
Let cool to 35°C, incorporate butter, then The Botanist® gin.
Mix all to emulsify. Pour cream over the mangoes.
4. YUZU GREEN TEA JOCONDE SPONGE
Ingredients
195 g whole eggs
12 g green tea/Yuzu (world ingredients)
240 g almond powder
160 g egg whites
45 g sugar
45 g Candia Professional 82% incorporation butter
80 g flour
Step
Beat the whole eggs, green tea and almond powder. Beat the
egg whites with the sugar. Add melted butter in the mixture
eggs-tea-almond. Pour gently over the whipped egg whites,
finish by adding flour. Spread on a baking sheet covered with a
Silpat®. Bake to 200°C for 7 minutes, in a oven with closed key.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place a Joconde sponge disc in the mould of your choice. Cover
with yuzu lemon mousse. Place again a Joconde sponge disc on
the mousse. Place the insert of passion cream and caramelized
mangoes. Cover with yuzu lemon mousse. Smooth before
freeze.
Glaze the entremets with yellow mirror. Paste a green tea
sponge strip around the entremets. Decorate with golden
white chocolate sprinkles on the yuzu lemon mousse.
