YUZU ORANGE CHOCOLATE TASTE

YUZU ORANGE CHOCOLATE TASTE

Level:
Easy
Makes:
6 portions
My recipe consists of a group of fruits including YUZU orange, mungo and chocolate of course, all these flavors find a nice balance between the sweetness of chocolate and mungo with the wonderful acidity of YUZU and lemon mixed with lemon juice, the smell of YUZU fruit can be described as lemony with a refreshing floral touch. Spicy, sweet and less spicy than some other citrus fruits. And the flavor of Moroccan Aragon oil, agar agar and Moroccan honey, all these ingredients added a distinctive Moroccan touch to the recipe, which gave a wonderful taste. I wanted dessert to have something to do with the subject of the contest, and since we are in an era that is suffering from climate change that will lose us to nature in the future, this recipe is a tree branch cut as if it had died due to climate change.

Praline biscuit

Used products: Praline biscuit

  • 165 g
    egg white
  • 95 g
    icing sugar
  • 190 g
    sugared almond
  • 55 g
    flour
  • 40 g
    honey
  • 25 g
    trimolin invert sugar
  • 6 g
    baking powder
  • 140 g
    argan oil

Preparation: Praline biscuit

Mix to have a homogenous texture

Cook at 170°C during 12 minutes on a baking tray.

Candied orange

Used products: Candied orange

  • 140 g
    orange peels
  • 30 g
    lemon juice
  • 60 g
    orange juice

Preparation: Candied orange

Heat

Used products: Candied orange

  • 1 g
    pectin NH
  • 5 g
    sugar

Preparation: Candied orange

Add

Chopped YUZU

Used products: Chopped YUZU

  • 60 g
    orange puree
  • 90 g
    YUZO puree

Preparation: Chopped YUZU

Heat

Used products: Chopped YUZU

  • 2 g
    agar agar

Preparation: Chopped YUZU

Add

Fried Pineapple Mango

Used products: Fried Pineapple Mango

  • 150 g
    pineapple(s)
  • 150 g
    mango(s)

Preparation: Fried Pineapple Mango

Cut

Used products: Fried Pineapple Mango

  • 40 g
    butter
  • 30 g
    sugar
  • 1 piece(s)
    vanilla
  • 50 g
    mango puree
  • 20 g
    lemon juice

Preparation: Fried Pineapple Mango

Add

Heat the mixture over the fire to become caramelized mixture.

Nougatine cocoa

Used products: Nougatine cocoa

  • 40 g
    milk
  • 100 g
    butter
  • 40 g
    glucose

Preparation: Nougatine cocoa

Heat

Used products: Nougatine cocoa

Preparation: Nougatine cocoa

Add

Cook at 180°C during 15 minutes.
Put it in the blender.

Ganache monte Yuzu

Used products: Ganache monte Yuzu

  • 3 g
    gelatine powder
  • 21 g
    water

Preparation: Ganache monte Yuzu

Add

Used products: Ganache monte Yuzu

  • 265 g
    liquid cream

Preparation: Ganache monte Yuzu

Heat

Let the hot cream cool before adding the white chocolate.

Used products: Ganache monte Yuzu

Preparation: Ganache monte Yuzu

Add

Cigarette paste

Used products: Cigarette paste

  • 85 g
    icing sugar
  • 70 g
    flour
  • 65 g
    soft butter

Preparation: Cigarette paste

Mix

Used products: Cigarette paste

  • 2 g
    eggs
  • 5 g
    liquid vanilla
  • 5 g
    bitter cocoa powder

Preparation: Cigarette paste

Add

Used products: Cigarette paste

  • 15 g
    melted cocoa butter

Preparation: Cigarette paste

Then

Cook at 160°C during 10 minutes.

Lemon meringue

Used products: Lemon meringue

  • 50 g
    egg white
  • 80 g
    sugar
  • 2 g
    Citric acid

Preparation: Lemon meringue

Mix

Cook at 90°C during 15 minutes.