Coconut and Yuzu entremets … .a recipe with a fantastic Japanese citrus: the Yuzu, which tastes of lime, grapefruit and clementines ……
I was curious to try this fruit…you read about this almost everywhere…..
To dampen the sourness of this citrus, nothing more suitable than something very sweet: coconut.
So, this way the Coconut and Yuzu entremets is born.
A light dessert, fresh and sour thanks to the creamy Yuzu.
A gorgeous soft coconut biscuit lwith a stunning texture and a yuzu and lime sablée
In short, all the ingredients for a modern dessert: creamy, soft, crunchy, sweet and sour.
It would seem the perfect combination.
What do you think about it?
You can find yuzu juice here:https://www.meilleurduchef.com/fr/achat/epicerie/sucre/sirop-jus/nis-jus-yuzu-sauvage.html

Entremets cocco e yuzu

entremets cocco yuzu

 

Coconut and Yuzu entremets

Porzioni 8
Chef Aria

Ingredienti

Yuzu and lime pate sablée

  • ¼ cup (60 g) soft unsalted butter
  • 2 tbsp (12 g) almond meal
  • 1/3 cup (40 g) icing sugar
  • ½ small (40 g) whole egg
  • 3/4 cup (100 g) pastry flour
  • pinch of salt
  • grated zest from 1 lime
  • 3 tsp Yuzu juice

Coconut buscuit

  • 1 medium (30 g) egg white
  • ¼ cup + 1 tbsp + 1 tsp (70 g) superfine granulated sugar
  • 1 cup (70 g) shredded coconut
  • 3 tbsp (45 g) coconut milk

Yuzu custard

  • ¼ cup + 1 tsp (64 g) Yuzu juice
  • 2 medium (106 g) whole eggs
  • ¼ cup +1 tbsp+2 tsp (77 g) superfine granulated sugar
  • ½ cup + 1 tbsp (123 g) unsalted butter, cubed
  • 1.7 g gelatin sheets, 200 bloom (0.46%)

Coconut mousse

  • 1 cup + 4 tbsp (305 g) coconut puree
  • ¼ cup + 2 tbsp (82 g) superfine granulated sugar
  • 6.7 g gelatin sheets, 200 bloom (1.02%)
  • 1 cup + 3 tbsp + 2 tsp (275 g) heavy cream

Extra

  • shredded coconut

Istruzioni

Yuzu and lime pate sablée

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, almond meal and lime zest.

    Add the lightly beaten egg and Yuzu juice and mix to combine.

    Add flour with salt and mix to combine.

    Shape the dough into a ball and refrigerate for 8 hours.

    Then, roll the dough gently until you have an even 2-3 mm thickness and cut a six inches (16 cm) round disc.

    Refrigerate for about 2 hours.

    Heat fan oven at 325 F - 160°C.

    Place the round disc on a micro perforated baking sheet and micro perforated silpat.

    Place another micro perforated silpat on top and bake for 10 minutes.

    Remove the second silpat and bake for a further 6 minutes.

    Brush the surface with melted cocoa butter (optional), let completely cool and set aside.

Coconut buscuit

  1. Heat fan oven at 340F - 170°C.

    On a low heat, heat egg whites with a small amount of sugar until 125F - 50°C, stirring constantly.

    With an electric mixer, whip the egg white with sugar until foamy.

    Add the remaining sugar, shredded coconut, coconut milk and mix to combine.

    Pour the mixture into a six inches (16 cm) silicone mould, 3-4 mm thick and bake for 15 minutes.

    Letr completely cool the biscuit into the mould and set aside (then you will pour over the Yuzu custard).

Yuzu custard

  1. Soak gelatin sheets in cold water.

    In a small bowl, combine eggs with sugar.

    Bring the Yuzu juice to a boil, pour over eggs/sugar mixture and mix to combine.

    Cook on a low heat, stirring constantly, until 180F - 82°C.

    Add wringed gelatin sheets and cool quickly.

    When the mixture reaches 105F - 40°C, add the butter and mix with a hand blender until soft and smooth.

    Pour the custard over the coconut biscuit (1.5 cm thick) and freeze

Coconut mousse

  1. Soak gelatin sheets in cold water.

    On medium saucepan, heat coconut puree until 135F-60°C, add sugar and stir to melt.

    Add wringed gelatin sheets and mix to combine.

    Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the coconut mixture to loosen, then add the rest of the whipped cream and gently mix to combine.

To Assemble

  1. In a 7 inches pastry ring (18 cm) and 1.7 inches (4.5 cm) in high, lined with acetate strips and cling film, fill up the coconut mousse to half the mold.

    Chill for a while and place the frozen disc (coconut biscuit/Yuzu custard) with Yuzu custard downward and push a little.

    Pour other mousse till 2 mm from the edge of the ring, then add the Yuzu and lime sablée disc.

    Smooth if necessary with a small spatula, then freeze.

To serve

  1. Remove the dessert from the ring.

    Brush all over the cake with neutral glaze and completely cover with shredded coconut.

    Garnish as you prefer.

    Refrigerate for 8 hours before serving.

    Enjoy.

Entremets cocco e yuzu

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