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Recipe Step by Step
Crème Anglaise with Lemon Zest
260g heavy cream 36%
105g egg yolks
10g lemon zest
Bring the cream to a boil along with the milk and lemon zest and leave to infuse for a few minutes. Strain then combine with the premixed egg yolks and sugar.
Heat to 180-183°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
Lemon and ALMOND INSPIRATION Crémeux
610g Crème Anglaise with Lemon Zest
4g gelatin powder (220 bloom)
20g water for the gelatin
325g ALMOND INSPIRATION
Once the crème anglaise is hot, strain it, and add in the bloomed gelatin. Slowly combine with the melted couverture to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
500g bread flour
Knead together the flour, eggs, salt and yeast until the dough starts to come away from the sides of the bowl.
Gradually add in the sugar, followed by the butter.
Fill the molds, then leave the dough to rise.
In a mold, bake for a few minutes at 390°F (200°C), then turn the temperature down to 340°F (170°C).
Lime and Yuzu Syrup
10g lime zest
730g lime juice
365g yuzu juice
26g gelatin powder (220 bloom)
130g water for the gelatin
Use the sugar, zest, juice and water to make a syrup.
Add the bloomed gelatin.
735g orange purée
122g glucose syrup
12g pectin NH
Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add it to the heated purée.
Bring to a boil and store in the refrigerator.
Transparent Lime Jelly
10g pectin NH
225g lime juice
75g glucose syrup
Mix the sugar and pectin.
Heat up the lime juice, water and glucose.
At 105°F (40°C), add the sugar and pectin mixture, then bring to a boil.
Vanilla OPALYS Light Mousse
5g NOROHY vanilla bean
18g gelatin powder (220 bloom)
90g water for the gelatin
870g OPALYS 33%
870g heavy cream 36%
Infuse the vanilla in the milk overnight in a refrigerator. Strain and weigh the milk, adding more milk if necessary. Hydrate the gelatin in the cold water. Heat the milk to a boil and add the gelatin.
Pour about 1⁄3 of the hot liquid on the partially melted chocolate and emulsify with a spatula until it has a smooth, glossy, elastic texture. To complete the emulsion, mix using an immersion blender, being careful not to incorporate any air. As soon as the mixture has reached 95-105°F (35-40°C), add in the whipped cream.
ABSOLU CRISTAL Spray Mix
600g ABSOLU CRISTAL NEUTRAL GLAZE
Bring the Absolu Cristal to a boil with the water then mix using an immersion blender.
Immediately apply using a spray gun at approx. 160-175°F (70-80°C).
Assembly and finishing
PREPARATIONMake the baba dough and weigh 100g into 14cm-diameter, 2cm-tall rings, which you have lined with a strip of parchment paper. Leave to rise for approx. one hour at 80°F (26°C). Bake in a convection oven for around 20 minutes with a tray on top. Set aside. Make the syrup and pour 260g onto each baba in a 14cm ring. Once each baba has absorbed the syrup, freeze it. Make the orange confit and immediately pour it unequally into 2.5cm half-spheres so that each confit has a different depth. Freeze. Make the lime jelly and pour it out into silicone stencils which you have cut into your chosen shapes (see photo). Freeze. Place a 16cm ring around the lime jelly. Use a piping bag with a 10mm nozzle to pipe uneven dabs straight onto the lime jelly, then put the orange confit half-spheres in place. Freeze. Make the vanilla mousse and spread 300g into rings. Put the baba in place and freeze. Turn out the dessert and apply a layer of Absolu spray glaze.DECORATIONSUse a very fine grater to grate some Yuzu Inspiration. Use some tempered Yuzu Inspiration to drizzle random lines across the grated couverture and leave them to set. Place the decoration on the dessert (see photo).CHEF TIPSYou can add some rum to the syrup. To do this, replace 600g of the water with gold rum.