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Recipe Step by Step
Honey Lychee Sorbet
135g sugar, granulated
235g glucose powder
5g sorbet stabilizer
2000g lychee purée
Combine sugar with glucose powder & stabilizer.
Whisk the sugar mixture into water, followed by honey.
Bring mixture to a simmer. Remove from heat.
Strain and chill base. Whisk in puree.
Pour into Pacojet beakers and freeze.
White Chocolate Yogurt Mousse
For 4 molds:
220g heavy cream
400g greek yogurt
650g OPALYS 33% CHOCOLATE
10g gelatin, silver
750g heavy cream
Combine yogurt and heavy cream in a bowl over a water bath.
Warm yogurt mixture and add bloomed gelatin; whisk until smooth.
Melt Opalys chocolate. Emulsify yogurt mixture into chocolate.
Whip heavy cream to medium peak. Fold into mixture.
Pipe mousse into molds. Add a namelak/gelee insert, smooth & freeze.
Brush bottoms with pate de glacer before unmolding.
Sesame Pressed Dough
1000g Almond Pate Sucree
180g Jivara Chocolate
50g Sesame Paste
Cook almond pate sucree (or similar shortbread) to golden brown.
Melt Jivara and combine with black sesame paste in a bowl.
Robocoup shortbread to fine texture. Add to chocolate mixture.
Roll out mixture between acetate sheets to 16"x24".
Cut out pressed dough to match shape of mousse mold.
Combine milk, glucose and black sesame paste. Bring to a boil.
Whisk bloomed gelatin into milk mixture.
Melt yuzu & opalys chocolates together over a water bath.
Emulsify milk mixture into chocolates.
Add cold cream and set emuslion with stick blender.
Pour namelak into plastic-lined 1/4th sheet pan. Freeze.
For ¼ sheet:
430g Yuzu Juice, Shibori
100g sugar, granulated
12g gelatin, silver
1/2 ea Vanilla Bean
Combine yuzu juice with sugar & scraped vanilla bean in a pot.
Bring to a boil. Whisk in the bloomed gelatin.
Chill over ice and reduce temp to 34°C. Pour over the namelak.
Cocoa Sesame Tuile
For 2 sheets:
25g glucose syrup
75g FINE COCOA NIB
75g Black Sesame
Boil butter, sugar, glucose & milk.
Add seeds & nibs.
Simmer gently for 30 secs.
Pour onto Silpat, spread out thinly & bake at 325°F until lightly colored, 6-8 minutes.
300g glucose syrup
200g SC milk
300g OPALYS 33% CHOCOLATE
Bloom gelatin with first water.
Boil second water with glucose & sugar. Melt in gelatin. Add SCM & white chocolate. Use at 32°C.
250g yuzu juice, shibori
1ea lime zest
200g sugar, granulated
400g eggs, whole
1ea gelatin, silver
215g butter, unsalted
50g YUZU INSPIRATION
Combine yuzu juice with lime zest, vanilla bean & 1/2 of sugar.
Bring mixture to boil.
Whisk remaining sugar with egg yolks until smooth.
Temper juice into egg mixture. Return to pot and cook to 84°C.
Whisk in the bloomed gelatin. Strain mixture through a chinois.
Whisk in yuzu inspiration. Pour into pan and let set in the fridge.
Assembly and finishing
- Pacotize sorbet and reserve in the freezer
- Unmold frozen mousse bars and let defrost
- Cover with white mirror glaze. Splatter with black cocoa butter.
- Transfer glazed bars onto pressed dough pieces.
- Garnish bars with piped yuzu cremeux, deco, and sesame tuile.
- Finish with a quenelle of sorbet.