Wasabi, Zephyr, green apple by Andrés Lara

Whipped Zephyr Ganache

• 500 g cream
• 50 g Trimoline 
• 50 g glucose syrup
• 340 g Cacao Barry Zéphyr™ 34% white chocolate couverture 
• 750 g cream 
• 1 vanilla bean

1. Warm the cream, trimoline, glucose and vanilla to 70°C.
2. Slowly emulsify over melted Couverture (40°C)
3. Blend in additional 750g of cream
4. Mix well and place in fridge for 24 hours
5. Before piping on carrot cake whip very gently.

Cheesecake base crust

• 50 g hazelnut flour
• 200 g butter
• 3 g Maldon salt
• 140 g brown sugar
• 83 g whole eggs
• 395 g T-55 flour

1. Combine the butter, icing sugar and 25% of the flour and hazelnut flour, slowly add eggs.
2. Combine smooth, add remaining flour.

Bake until golden brown.

Zephyr finished crumble

• 130 g Cacao Barry Zéphyr™ 34% white chocolate couverture  
• 50 g butter
• 400 g sable crust
• 30 g brown sugar
• 40 g Cacao Barry Pailleté Feuilletine™
• 1 g vanilla powder

1. Blend sable in Robot coupe.
2. Add melted butter. Transfer to a bowl. 
3. Add dry ingredients.
4. Then add the melted Zéphyr.
5. Gently combine. 
6. Mold 2mm height in square stainless steel mold.

Green apple gelee

• 500 g Green apple puree 
• 40 g Dextrose
• 8 g pectin NH 
• 5 g Gelatin powder 200 bloom
• 12 g lime puree
• 0.8 g gelespessa (sosa)

1. Mix dextrose with pectin and gelespessa.
2. Warm puree to 40°C.
3. Add pectin mixture. Bring to a boil. 
4. Add gelatin and lime puree. 
5. Allow to cool before putting on top of Zéphyr Crust base.

Decorations

• Fresh Wasabi (grated Wasabi root) 
• Kinome crest
• Sudachi zest
• Raw green apple
• Yuzu zest
• Maldon salt
• Purple Oba flowers
• Nasturgium leaves (mustard cress)