Yuzu and Pistachio Sponge with Red Fruit by Chef Guillermo Corral | Pastry Arts

Ingredients

• 930 g water
• 30 g Sosa Potatowhip Cold 43124
• 40 g Sosa Gelcrem Cold 48652
• 0.4 g Sosa Konjac gum 41550
• 80 g egg white substitute (above)
• 20 g granulated sugar
• 55 g confectioner’s sugar
• 55 g pistachio flour
• 10 g cornstarch
• 3 g baking powder
• 15 g pistachio paste
• 40 g deodorized coconut oil, melted
• 5 g Sosa Soy Lecithin Powder 48644
• 112 g granulated sugar
• 5.1 g Sosa Fruit NH pectin 48667
• 340 g raspberry purée
• 340 g strawberry purée
• 20 g lime juice
• 180 g sugar
• 13 g Sosa Fruit NH pectin 48667
• 10 g Sosa Natur Emul 48645
• 350 g yuzu juice
• 300 g water
• 140 g deodorized coconut oil
• 30 g Sosa Inulin Hot 48692
• 100 g Pistachio Sponge Cake
• 100 g Red Fruit Jelly
• 100 g Yuzu Crémeux
• 5 g Sosa Strawberry Wet Proof Crispy 48666
• 5 g Fresh Strawberries