T4T: Passion fruit, Yuzu, Macha Tea

- A recipe by Graham MAIRS

Making the recipe

Frozen puree without added sugar Passion fruit

Frozen puree without added sugar Yuzu

Frozen puree without added sugar Kalamansi

Ingrédients

Passion Fruit Puree Les vergers Boiron – 200g
Glucose – 10g
White Chocolate – 125g
Gelatin Bloom 200 – 6g
Water Gelatin – 30g
35% Cream – 300g
Vanilla – 1g

Heat the pulp and glucose to a temperature of 175°F (80°C) and
add the gelatin (which you have rehydrated in advance).
Gradually pour the mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
Ingrédients

Yuzu Puree Les vergers Boiron – 125g
Whole Egg – 125g
Castor Sugar – 125g
Gelatin Bloom 200 – 6g
Lime Zest – 6g

Combine eggs, sugar yuzu together.
Heat over bain-marie and cook to 85°C, once the temperature is
reached remove, add gelatin and zest.
Cool and chill for 24 hours.
Ingrédients

Kalamansi Puree (Macha Tea Infused) Les vergers Boiron – 120g
White Chocolate – 215g
Condensed milk – 155g
Sugar – 200g
Glucose DE60 – 225g
Gelatin – 16g
Nappage – 100g
Macha Tea Infusion – 1u

Mix chocolate and milk together in a jug.
Heat sugars with Macha Tea and Kalamansi puree to 65°C.
Add soaked gelatin and pour over chocolate milk mix, blend for 1
minute.
Add nappage and color, blend for 1 minutes and strain through.
Leave for 24 hours ideally before use.
Ingrédients

T45 Flour – 225g
Almond Flour – 30g
Macha Tea Powder – 15u
Pistachio Flour – 2g
Icing Sugar – 92g
Butter – 148g
Sea Salt – 2g
Egg Yolks – 50g

Combine all ingredient together until smooth paste.
Roll to 3mm thickness, cut / size desired.
Bake at 150°C for 14-16 minutes.
Ingrédients

Yuzu Puree Les vergers Boiron – 80g
Sugar – 30g
Vanilla – 5g
Mascarpone – 100g
35% Cream – 250g
Gelatin Bloom 200 – 5g

Heat puree and sugar, add gelatin and dissolve.
Add mascarpone and cream and blend to emulsify.
Set for 24 hours before re whipping.