A Recipe for Spring breeze | Debic

Ingredients

• 200 g Debic Incorporation Butter Crème
• 200 g sugar
• 200 g wheat flour
• 200 g eggs
• 2 g baking powder
• 1 orange
• the zest
• 350 g sea buckthorn purée
• 150 g apricot purée
• 50 g multiflower honey
• 5 gelatin sheets
• 2 drops of kumquat extract
• 400 g Debic Natop
• 50 g egg yolks
• 2.5 gelatin sheets
• 210 g Lactée Caramel chocolate
• 300 g yoghurt
• 100 g powder
• 30 g lemon juice
• 6 gelatin sheets
• 550 g Debic Natop (whipped)
• 150 g water (1)
• 300 g glucose
• 300 g sugar
• 200 g passion fruit purée
• 20 g gelatin powder
• 120 g water (2)
• 300 g white chocolate
• 1 g yellow colouring