200g
Semi-whipped cream
125g
Egg whites
160g
Sugar
6g
Gelatin hydrated in 30g of water
561g
Total weight
Whip the egg whites with the sugar. Heat the Yuzu crush to 28°C, add the gelatin. Fold in the whipped egg whites and semi-whipped cream.
Heat the Yuzu puree to 40°C, add the pectin mixed with the sugar. Boil for 30 seconds, then cool.
5
Egg yolks
30g
Sugar
60g
All-purpose flour
55g
Milk
50g
Sunflower oil
50g
Cooked kabocha squash puree
5
Egg whites
60g
Sugar
305g
Total weight
Heat the milk, oil, and sugar to 75°C. Fold in the sifted flour and the Kabocha puree. Add the egg yolks. Whip the egg whites, adding sugar in three portions. Combine. Spread on a baking sheet and bake at 180°C for 9 minutes.
200g
Almond paste
200g
White chocolate
400g
Total weight
Melt the chocolate and mix it with the almond paste. Temper to 25°C.
Spread the compote on the cake and roll it with the mousse. Freeze in a cylindrical mold with a 9cm diameter, using a silicone insert shaped like a log. Fill with the bark mixture. Add a bit of mousse and insert the cylinder. Finish the sides with Yuzu compote spread on a log-shaped stencil. Freeze and spray with chocolate and cocoa butter. Decorate with a chocolate axe.
