Lemon purée 50 g
Glucose fructose syrup 25 g
Sugar 50 g
Pectin NH 2 g
Neutral glaze 650 g
Lemon yuzu
The lemon and yuzu high fruit compote from Andros Chef preserves both the lemon pulp and candied yuzu filaments. It is a fruit-rich preparation (over 80%) that can be used for verrines, cocktails, sorbets, etc., where its texture adds depth to creations. The yuzus come from Andros’ primary processing, where they are transformed from fresh fruits.
Heat the cream at 50°C. Stir in the brown sugar and the pectin. Bring to the boil, stir in the egg yolks and make a custard. Stir in the gelatine mass and blend. At 45°C, blend in the cheese and the double cream.
2. Cheesecake crumble
Mix the butter, brown sugar, flour and fleur de sel. When the butter is well incorporated, add the yolks. Get the shortbread through the sieve. Bake at 150°C for 20 minutes. When the crumble has cooled down, stir in the softened butter. Roll out, cut and bake again at 170°C for 4 minutes. Re-cut if required.
3. Almond dacquoise
Whisk the first white eggs with the sugar. In a mixing bowl, put the rest of the ingredients and mix until a dough is obtained. Gently fold the egg whites into the dough, mixing carefully to avoid deflating it. Roll out on a silicon sheet at 800 g per tray. Bake at 180°C for about 2×5 minutes.
4. Lemon yuzu marmalade
Mix the sugar and pectin together, then add this mixture to the lemon yuzu compote. Bring to a gentle boil, then mold into half-spheres directly onto the insert.
5. Spray glaze
Bring the puree, pectin, sugar, and glucose-fructose syrup to a boil. Pour over the neutral glaze and blend. Load into a spray gun and spray the desserts before placing them on the dacquoise.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
