CREME BRULEE MIX - 30 yolks
- 3 Qt heavy cream
- 450 grs sugar
- 450 grs milk
(infusing 200 grs yuzu rinds •
Bring the milk to a boil , then add the Yuzu rinds and let infuse . Allow to cool.
• In a large bowl mix the egg yolks and
sugar, whisking energetically until smooth and lemon color.
• Then mix in the cold Yuzu
( or lukewarm) infusion. Mix well and add the cold heavy cream still whisking energetically for 30 second.
•
Let rest the c reme brulee mix for at least one hour.
• Strain the mix through fine
mesh . Pour some mix in ramequins or crème brulee bowls.
• Bake in convection oven
for about 40 minutes at 300F in water bath and s lid . |
on the side: lemon sorbet , and
Yuzu syrup emulsion - 400 grs salted yuzu juice
- 100 grs yuzu zest
- 1 Qt water
- 1 ½ cup sugar Boil , Strain , Chill ,
Last step:
- 700 grs liquid
- 3 egg whites (raw)
Chill mix in fridge
before pouring into canister and keep so until needed. |
also: very
light , crispy almond cookie - 500 grs (1 lb) butter
- 500 grs (1 lb) confectioners sugar
- 500 grs (1 lb) blanched
almond flour
- 10 whole eggs
-
black sesame seeds (optional •
Previously , make the butter soft ,using microwave or by simply leaving it in room temperature.
•
In the mixing , put first the soft butter, then cover it well with the sugar and the almond flour.
•
Finish by cracking the eggs (still cold from fridge) over the flour and sugar
• Start
mixing ion the first speed , preventing the flour and sugar to fly out . After 15 second turn onto second speed and let turn
until light and clear color.
• (Optional): Vanilla extract, Rum, or other essence of your
choice.
• Using a small offset spatula, spread enough to fill the stencil and to obtain
a thin and delicate cookie
• You’ll find out once they’ll be baked at 300F for
about 10 to 15 minutes. |
