Recipe BUTTERFLIES & ROYAL SIDECAR - Professionals

Ingredients

• 122 g fresh cream (35% fat)
• 25 g fresh yuzu pulp
• 3 g Cointreau® 60%
• 3 g grated fresh ginger
• 3 g lime zest
• 31 g egg yolks
• 31 g sugar
• 1 ½ gelatin leaf, silver
• 270 g fresh cream (35% fat)
• 70 g egg yolks
• 60 g whole eggs
• 72 g sugar
• 22 g water
• 8 g Cointreau® 60%
• 100 g Ecuador origin dark chocolate couverture
• 2 gelatin leaves, silver
• 50 g cocoa butter
• 150 g dark chocolate 60%
• 125 g butter
• 125 g flour (T45)
• Q.S. Szechuan pepper
• Q.S. Fleur de sel
• 90 g black olives
• 35 cl Rémy Martin® 1738 Cognac
• 30 cl Cointreau® 40%
• 15 cl lemon juice