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WAINA YOGURT CITRON
Made with Waina 35%
An original recipe by L'École Valrhona
Created by Nicolas Botomisy Pastry Chef, Valrhona North America
Makes 18 Plated Desserts
Recipe Step by Step
ALMOND SHORTBREAD
108g butter
2g fine sea salt
81g confectioner’s sugar
27g almond flour
45g eggs
54g pastry flour
158g pastry flour
PRESSED SHORTBREAD
117g Baked Almond Shortbread
80gWHITE WAINA 35%
3g yogurt powder
50g almond paste
14g confit lemons
WAINA YOGURT MOUSSE
323g greek yogurt
8g gelatin powder
270gWHITE WAINA 35%
42gCOCOA BUTTER
150g milk
563g whipping cream
27g yogurt powder
11g lemon zest
SPRAY MIX
350gWHITE WAINA 35%
350gCOCOA BUTTER
AN Prova vanilla caviar
WAINA YOGURT GLAZE
600g whipping cream
350gWHITE WAINA 35%
6g gelatin powder
30g water
747gWHITE WAINA 35%
224g yogurt
44g SOSA yogurt powder
AN Prova vanilla caviar
LEMON SHERBET
714g water
30g powdered milk
360g sugar
90g powdered glucose
6g ice cream stabilizer
300g lemon juice
3 ea lemon zest
LEMON SAUCE
2 ea lemon zest
300gABSOLU CRISTAL NEUTRAL GLAZE
100g lemon juice
Assembly and finishing
Temper WAINA 35% chocolate and pour it between two sheets of plastic. Add Prova vanilla caviar and the zest of one lemon evenly over the chocolate. Allow to set, then cut into rounds of various sizes. In the middle of a plate, thinly brush some WAINA Spray Mix, then set Pressed Shortbread on top. Create two Yogurt Mousse Balls with Lemon Coulis inside, then dip them in the WAINA Mix and Glaze. Place a chocolate decoration on top of the Mousse and add several drops of coulis on the side. Finish before serving with a quenelle of Lemon Sherbert.