- A recipe by Tom COLL
LEMON CREMEUX
Ingrédients
Whole eggs – 680 g
Sugar – 680 g
Frozen puree without added sugar Lemon – 680 g
Zest – 50 g
Gelatin mass – 60 g
Butter – 870 g
Heat the lemon purée with sugar and eggs.
Bring to a gentle boil, then strain.
Add the gelatin mass.
Add the butter at 45°C.
Portion 25g per mold.
YUZU YOGURT
Ingrédients
Cream – 800 g
Yuzu puree Les vergers Boiron – 70 g
Zest of lemons – 2 g
Zest of limes – 2 g
Heat the cream with the zest to 70°C.
Infuse for 15 minutes, then strain and check that the temperature has dropped to 50°C. Add the yuzu puree.
Let it rest in a flat container until it reaches a yogurt-like texture.
YUZU YOGURT MOUSSE
Ingrédients
Cream – 250 g
Milk – 250 g
Egg yolk – 120 g
Sugar – 100 g
Gelatin mass – 100 g
Yuzu yogurt – 600 g
Cream – 400 g
Heat the cream and milk.
Make a crème anglaise and strain it over the gelatin mass.
Cool to 20°C, then add the yuzu yogurt, followed by the whipped cream.
Portion 45g per mold.
Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.
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