SABLE DOUGH BASE
80g icing sugar
280g cake flour
7g U.S. whole egg powder
187g yuzu puree
47g U.S. whole egg powder
92g ivory white chocolate
2pc gelatine bronze (soaked in iced water and drained)
YUZU GLAZE (MIX WELL)
500g absolute crystal
25g yuzu puree
yellow coloring (as needed)
WHITE CHOCOLATE WHIPPED GANACHE
240g whipping cream
28g cocoa butter
120g ivory white chocolate
½ pc gelatine bronze (soaked in iced water and drained)
360g whipping cream
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.
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