YUZU ORANGE CHOCOLATE TASTE
- Level:
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Difficult
- Makes:
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6 portions
My recipe consists of a group of fruits including YUZU orange, mungo and chocolate of course, all these flavors find a nice balance between the sweetness of chocolate and mungo with the wonderful acidity of YUZU and lemon mixed with lemon juice, the smell of YUZU fruit can be described as lemony with a refreshing floral touch. Spicy, sweet and less spicy than some other citrus fruits. And the flavor of Moroccan Aragon oil, agar agar and Moroccan honey, all these ingredients added a distinctive Moroccan touch to the recipe, which gave a wonderful taste. I wanted dessert to have something to do with the subject of the contest, and since we are in an era that is suffering from climate change that will lose us to nature in the future, this recipe is a tree branch cut as if it had died due to climate change.
Praline biscuit
Used products: Praline biscuit
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5.8 ozegg white
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3.4 ozicing sugar
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6.7 ozsugared almond
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1.9 ozflour
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1.4 ozhoney
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0.9 oztrimolin invert sugar
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0.2 ozbaking powder
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4.9 ozargan oil
Preparation: Praline biscuit
Mix to have a homogenous texture
Cook at 170°C during 12 minutes on a baking tray.
Candied orange
Used products: Candied orange
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4.9 ozorange peels
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1.1 ozlemon juice
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2.1 ozorange juice
Preparation: Candied orange
Heat
Used products: Candied orange
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15.4 grpectin NH
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0.2 ozsugar
Preparation: Candied orange
Add
Chopped YUZU
Used products: Chopped YUZU
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2.1 ozorange puree
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3.2 ozYUZO puree
Preparation: Chopped YUZU
Heat
Used products: Chopped YUZU
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0.1 ozagar agar
Preparation: Chopped YUZU
Add
Fried Pineapple Mango
Used products: Fried Pineapple Mango
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5.3 ozpineapple(s)
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5.3 ozmango(s)
Preparation: Fried Pineapple Mango
Cut
Used products: Fried Pineapple Mango
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1.4 ozbutter
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1.1 ozsugar
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1 piece(s)Vanilla
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1.8 ozmango puree
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0.7 ozlemon juice
Preparation: Fried Pineapple Mango
Add
Heat the mixture over the fire to become caramelized mixture.
Nougatine cocoa
Used products: Nougatine cocoa
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1.4 ozmilk
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3.5 ozbutter
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1.4 ozglucose
Preparation: Nougatine cocoa
Heat
Used products: Nougatine cocoa
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4.2 ozsugar
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0.1 ozpectin NH
Preparation: Nougatine cocoa
Add
Cook at 180°C during 15 minutes.
Put it in the blender.
Ganache monte Yuzu
Used products: Ganache monte Yuzu
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0.1 ozgelatine powder
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0.7 ozwater
Preparation: Ganache monte Yuzu
Add
Used products: Ganache monte Yuzu
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9.3 ozliquid cream
Preparation: Ganache monte Yuzu
Heat
Let the hot cream cool before adding the white chocolate.
Used products: Ganache monte Yuzu
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4.2 ozYuzo juice
Preparation: Ganache monte Yuzu
Add
Cigarette paste
Used products: Cigarette paste
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3.0 ozicing sugar
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2.5 ozflour
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2.3 ozsoft butter
Preparation: Cigarette paste
Mix
Used products: Cigarette paste
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0.1 ozeggs
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0.2 ozliquid vanilla
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0.2 ozbitter cocoa powder
Preparation: Cigarette paste
Add
Used products: Cigarette paste
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0.5 ozmelted cocoa butter
Preparation: Cigarette paste
Then
Cook at 160°C during 10 minutes.
Streusel
Used products: Streusel
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3.5 ozbutter
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3.5 ozbrown sugar
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4.2 ozhazelnut powder
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2.8 ozflour
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0.1 ozFine sea salt
Preparation: Streusel
Mix
Used products: Streusel
Preparation: Streusel
Then
Cook at 160°C during 12 minutes.
Lemon meringue
Used products: Lemon meringue
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1.8 ozegg white
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2.8 ozsugar
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0.1 ozCitric acid
Preparation: Lemon meringue
Mix
Cook at 90°C during 15 minutes.
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