Kisselo Dessert - Restaurant Version | Valrhona Chocolate

Name: Kisselo Dessert - Restaurant Version | Valrhona Chocolate
Ingredients: 315g water; 170g caster sugar; 50g atomized glucose; 15g 0% fat powdered milk; 2g Sorbet stabilizer; 240g lemon juice; 1 lemon zest; 1 vanilla pod; 210g ABSOLU CRISTAL NAPPAGE NEUTRE; 55g water; 100g Lime juice; 4g gelatin; 70g whole milk; 3 lemon zests; 10g yogurt powder; 150g plain yogurt; 185g OPALYS 33%; 260g liquid whipping cream 35%; 85g dry butter 84%; 60g icing sugar; 20g powdered almonds; 1g fine salt; 35g whole eggs; 40g Strong white bread flour; 120g Strong white bread flour; 135g PATE D'AMANDE 55% 3 5KG; 40g candied citrus peel; 325g almond shortbread; 190g OPALYS 33%; 8g yogurt powder

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Fill 32mm diameter spherical molds (Silikomart Ref: SF172) or two half-spheres with 12g of yogurt mousse. Use a piping bag without a nozzle to place about

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