Sudachi, hazelnut, Alto el Sol | Caprimo

Ingredients

• 275 g sudachi juice
• 200 g sugar
• 70 g glucose
• 30 g sugar
• 4 g NH pectin
• 3 g citric acid solution
• 1 g grated kaffir lime
• 1 g mint leaf powder
• 10 g sudachi zest
• 120 g Muscavado sugar
• 100 g hazelnut flour
• 240 g A.P. flour
• 3 g sea salt
• 170 g cold butter
• 35 g egg white
• 180 g cream
• 1 g sea salt
• 28 g sorbitol
• 11 g invert sugar
• 16 g dextrose
• 255 g CHD-P65ALTOBIO
• 6 g NCB-HD703-BY
• 10 g butter