Wasabi Zéphyr™ Green Apple

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

Mélanger la croûte sablée dans le Robocup.
Ajouter le beurre fondu.
Verser le tout dans un bol. Ajouter les ingrédients secs. Ajouter enfin la couverture Zéphyr™ fondue.
Mélanger doucement.
Verser dans un moule carré en acier inoxydable de 2 mm de hauteur.

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.