- Components Of Recipe
-
Almond Crunchy
-
Almond Lemon Sponge
-
Yuzu Mandarin Cremeux
-
Vanilla Mascarpone Cream
-
Upside-Down Assembly
Almond Crunchy
110g (3.9oz) | |
75g (2.6oz) | |
90g (3.2oz) | |
45g (1.6oz) | |
200g (7.1oz) | |
7g (0.2oz) | |
pinch | |
Method of Preparation
- Mix all ingredients together with paddle attachment.
- Spread between two acetate sheets to 4mm thick.
- Bake for 10 minutes at 160°C in convection oven.
Almond Lemon Sponge
160g (5.6oz) | |
95g (3.4oz) | |
160g (5.6oz) | |
20g (0.7oz) | |
235g (8.3oz) | |
80g (2.8oz) | |
300g (10.6oz) | |
42g (1.5oz) | |
95g (3.4oz) | |
1 each | |
Method of Preparation
- Whip together egg yolks, whole eggs, sugar and invert sugar.
- In separate bowl, whip egg whites and sugar.
- Gently mix both mixtures together.
- Sift almond flour and all-purpose flour. Add to mixture.
- Mix in melted butter and lemon zest.
- Spread over one sheet pan (40cm x 60cm).
- Bake for 9 to 10 minutes at 190°C in convection oven.
Yuzu Mandarin Cremeux
80g (2.8oz) | |
45g (1.6oz) | |
3g (0.1oz) | |
80g (2.8oz) | |
40g (1.4oz) | |
100g (3.5oz) | |
75g (2.6oz) | |
75g (2.6oz) | |
Method of Preparation
- Boil juice and zest.
- Pour over sugar, , and eggs.
- Bring to a boil. Add butter and Mycryo.
- Mix with immersion blender.
- Chill.
Vanilla Mascarpone Cream
430g (15.2oz) | |
150g (5.3oz) | |
110g (3.9oz) | |
2 each | |
515g (18.2oz) | |
60g (2.1oz) | |
130g (4.6oz) | |
Method of Preparation
- Cook whole milk, glucose, egg yolks and vanilla beans as anglaise. Chill.
- Add mascarpone to anglaise, whip.
- Add melted gelatin mass, mix.
- Fold in Italian meringue.
Final Assembly
- Prepare 18cm diameter rings.
- Pour layer of Vanilla Mascarpone Cream.
- Add frozen Yuzu Mandarin Cremeux.
- Add layer of Almond Lemon Sponge.
- Add layer of Vanilla Mascarpone Cream.
- Add layer of Almond Lemon Sponge.
- Finish with Almond Crunchy.
- Freeze.
- Once frozen, flip over and decorate as desired.
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