Recipe KYOTO - Professionals

Ingredients

• 260 g Italian meringue
• 600 g Les vergers Boiron lemon puree
• 60 g yuzu juice
• 40 g The Botanist® gin 60%
• 20 g gelatine
• 600 g whipped cream
• 400 g sugar
• 1 200 g mangoes cubes
• 300 g Les vergers Boiron passion fruit puree
• 280 g sugar
• 300 g eggs
• 6 g gelatine
• 460 g Candia Professional 82% incorporation butter
• 15 g The Botanist® gin 60%
• 195 g whole eggs
• 12 g green tea/Yuzu (world ingredients)
• 240 g almond powder
• 160 g egg whites
• 45 g sugar
• 45 g Candia Professional 82% incorporation butter
• 80 g flour