Recette Yuzu X Passion Fruit | Produits Laitiers de France

Ingredients

• PASSION FRUIT CONFIT
• 125 g Passion fruit puree
• 20 g Inverted sugar
• 40 g Caster sugar
• 2.5 g Pectin NH
• YUZU WHIPPED CREAM
• 225 g French 35% cream
• 3 g Yuzu zest
• 5 g Gelatin powder
• 30 g Water
• 225 g Valrhona yuzu chocolate
• 485 g Cold French 35% cream
• Yuzu juice
• CARAMEL SPONGE CAKE
• 140 g Milk
• 15 g Caramel flavoured tea leaves(TWG Cream Caramel Tea)
• 80 g Unsalted butter
• 120 g Flour
• 210 g Egg yolk
• 60 g Egg whites
• 250 g Egg whites
• 112 g Sugar
• SOFT CARAMEL
• 100 g Sugar
• 80 g Glucose
• 120 g 35% French cream
• 660 g Condensed unsweetened milk
• 1 Vanilla pod
• 150 g Unsalted butter
• 1 g Sea salt