Yuzu Sesame, An original recipe by Chef Jeremy Garcia
Pacotize sorbet and reserve in the freezer Unmold frozen mousse bars and let defrost Cover with white mirror glaze. Splatter with black cocoa but
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Cooking tools:
- Food processor
- Immersion blender
- Hand mixer
- Pastry brush
- Piping bag
- Silicone baking mat
- Offset spatula
- Rolling pin
- Acetate sheet
- Mold
- Beaker
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Double boiler
- Oven
- Stove
- Refrigerator
- Freezer
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 400g water
- 135g sugar, granulated
- 200g honey
- 235g glucose powder
- 5g sorbet stabilizer
- 2000g lychee purée
- 220g heavy cream
- 400g greek yogurt
- 650g OPALYS 33% CHOCOLATE
- 10g gelatin, silver
- 750g heavy cream
- 1000g Almond Pate Sucree
- 180g Jivara Chocolate
- 50g Sesame Paste
- 128g Whole Milk
- 6g Glucose Syrup
- 50g Black Sesame Paste
- 4g Silver Gelatin
- 64g Yuzu Inspiration
- 150g Opalys Chocolate
- 250g Heavy Cream
- 430g Yuzu Juice, Shibori
- 100g sugar, granulated
- 60g water
- 12g gelatin, silver
- 1/2 ea Vanilla Bean
- 75g butter
- 75g sugar
- 25g glucose syrup
- 25g milk
- 75g FINE COCOA NIB
- 75g Black Sesame
- 20g gelatin
- 120g water
- 300g glucose syrup
- 300g sugar
- 150g water
- 200g SC milk
- 300g OPALYS 33% CHOCOLATE
- 250g yuzu juice, shibori
- 1ea lime zest
- 200g sugar, granulated
- 400g eggs, whole
- 1ea gelatin, silver
- 215g butter, unsalted
- 50g YUZU INSPIRATION
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