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

Name: 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

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Elegant vegan yuzu-pistachio sponge cake with berry jelly and crémeux. A vibrant, spring-ready dessert by Chef Guillermo Corral.

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