Yuzu Ivory Chocolate Whipped Ganache Sable

Serves 10

INGREDIENTS

SABLE DOUGH BASE

80g icing sugar
280g cake flour
2g salt
200g butter
7g U.S. whole egg powder
23g water

YUZU CURD

187g yuzu puree
47g U.S. whole egg powder
140g water
75g sugar
92g ivory white chocolate
2pc gelatine bronze  (soaked in iced water and drained)
105g butter

YUZU GLAZE (MIX WELL)

500g absolute crystal
25g water
25g yuzu puree
yellow coloring (as needed)

WHITE CHOCOLATE WHIPPED GANACHE

240g whipping cream
24g glucose
24g trimoline
28g cocoa butter
120g ivory white chocolate
½ pc gelatine bronze (soaked in iced water and drained)
360g whipping cream

METHOD

To Prepare Sable Dough Base

Combine icing sugar, cake flour, salt and butter, and mix well. In a separate bowl, mix U.S. whole egg powder with water, and add to the mixture. Roll the dough between 2 pieces of parchment paper of +/- 0.3 cm thickness. Freeze the dough, then cut with a cutter. Bake in the oven for 15 – 20 mins at 170°C.

 To Prepare Yuzu Curd

Mix U.S. whole egg powder, water and sugar. Boil yuzu puree in a pot and add into the egg mixture. Add the ingredients back into the hot pot and cook until the mixture thickens, reaching a temperature of 82°C. Pour the mixture into white chocolate. Add gelatin leaves and butter, and blend with a hand blender to emulsify. Deposit curd into desired molds and freeze.

To Prepare Yuzu Glaze

Mix absolute crystal, water, yuzu puree and yellow coloring and boil the concoction. Glaze the yuzu curd when warm.

To Prepare White Chocolate Whipped Ganache

Boil whipping cream, glucose and trimoline. Add cocoa butter, white chocolate, and gelatin. Hand blend the cream mixture, and add cold cream to emulsify. Chill and rest the mixture overnight. Whip up and pipe as desired.