Recipe SUDACHI - Professionals

Ingredients

• 4 g gelatine powder
• 20 g water
• 150 g sudachi puree
• 50 g cane sugar (1)
• 250 g eggs
• 42 g cane sugar (2)
• 112 g 32% white chocolate
• 62 g cream butter
• 62 g mascarpone
• 190 g 50/50 almond paste
• 65 g eggs
• 120 g egg yolks
• 70 g icing sugar
• 170 g egg whites
• 70 g sugar
• 100 g flour
• 0,5 g lemon zest
• 0,5 g lime zest
• 57 g cream butter
• 125 g ginger beer
• 3,3 g gelatine powder
• 16,5 g water
• 14 g The Botanist® Gin 60%
• 250 g 32% white chocolate
• 125 g cocoa butter
• QS green food coloring