WAINA YOGURT CITRON

Mix together the softened butter, salt, confectioner’s sugar, almond flour, eggs, and 180g flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525g of flour. Set aside in a refrigerator for a few hours before rolling out. Roll the pastry out and allow to rest for half an hour in a refrigerator. Bake at 150/160ºC (302-320ºF), until the pastry turns a nice light golden brown.

Roughly crumble the cooked Shortbread, melt the WAINA 35% chocolate, and stir together all the ingredients. Put immediately into a mold and leave to set in the refrigerator.

Infuse the whipping cream with the lemon zest overnight. Strain and measure to reach the starting weight. Bring the milk and hydrated gelatin to a boil. Pour slowly over the WAINA 35% chocolate stirring vigorously. Complete with the cold yogurt and the yogurt powder. When the mix is at 38ºC (100ºF) add the infused whipping cream and pour immediately.

Melt everything together, and use at 32ºC (90ºF) on the frozen mousse.

Hydrate the gelatin. Melt the WAINA 35% chocolate. Bring the whipping cream to a boil and stir in the softened gelatin. Melt the ABSOLU CRISTAL bringing it up to 60/70ºC (140-158ºF). Pour the hot cream on the WAINA 35% chocolate and emulsify like for a ganache using a rubber spatula. Add the yogurt and the yogurt powder. Then, stir in the ABSOLU CRISTAL. Mix with a hand blender to smooth the texture and glossy look. Make sure not to incorporate any air bubbles. It is recommended to make the glaze the day before.

Bring the water and lemon zest to a boil and infuse for 10 minutes. Strain. Scale the water again to reach the initial weight then add the powdered milk. Take a small amount of the sugar, about 10% and stir well with the ice cream stabilizer. At 30ºC (86ºF) add the sugar and powdered glucose. At 45ºC (113ºF) add the sugar and ice cream stabilizer mixture. Pasteurize the whole mixture at 85ºC (185ºF) for 2 minutes then cool down quickly to 4ºC (39ºF). Mix with the lemon juice. Refrigerate at least 4 hours at 4ºC (39ºF). Put into the ice cream machine and store at -15ºC (5ºF) for service.

Blend everything together to create the sauce.