Recipe Yuzu Dome

To prepare this dish

Ingredient list

Breton shortbread

75 g egg yolks
145 g sugar
4 g salt
225 g T55 flour
7 g baking powder
165 g Elle & Vire gourmet butter 82% FAT

Mango compote

350 g mango puree
85 g mango pieces
40 g sugar
3 g powered gelatine
18 g water for dissolving the gelatine

Yuzu mousse (45 g per half sphere)

140 g Elle & Vire gourmet butter 82% FAT
85 g yuzu juice (or rhum, depending on which you prefer)
2 lime zests
100 g egg whites
95 g sugar
1 g salt
5 g gelatine
30 g water for dissolving the gelatine
500 g Excellence Whipping Cream 35% FAT

Assembly

QS mirror glaze
QS green food colouring
QS yellow food colouring
QS grated coconut
200 g Sublime, Cream with Mascarpone

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Breton shortbread

   Mix together the soft butter and the sugar. Add the flour, the baking powder and the salt. Add the egg yolks. Roll out between two sheets of baking paper at a thickness of 0.5 cm. Store in the fridge. Cut out 7 cm diameter discs and bake for 20 minutes at 180 °C (356 °F).

2. 2

   Mango compote

   Heat the mango purée and pieces with the sugar. Add the hydrated gelatin. Pour into half spheres of 20 g each. Freeze.

3. 3

   Yuzu mousse (45 g per half sphere)

   Cut the butter into small pieces and place them in the freezer. Heat the yuzu juice with the lime zests. Mix the egg whites, the sugar and the salt together. Boil them all together. Add the hydrated gelatin and mix. Add the frozen butter and mix again. Store in the fridge. Add the whipped cream and pipe 45 g portions directly into the Flexipan® half-spheres mould, insert some mango compote. Freeze.

4. 4

   Assembly

   Prepare the baked Breton shortbread discs. Remove the half spheres from the mould and glaze them with a mix of yellow and green-coloured neutral mirror glaze. Sprinkle some grated coconut at the base of the half-sphere, and then place it on top of the shortbread. Whip the Sublime Cream with Mascarpone. Using a piping bag with a star nozzle, pipe a cream rosette on top of the half sphere.

   Chef's tip

   Feel free to replace the yuzu with a different citrus fruit. Lime and tangerine are ideal alternatives, and more common.

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