112g
Roasted hazelnut powder
112g
Roasted almond powder
20g
Cornflour
200g
Eggs
60g
Egg yolks
110g
Sour cream
1
Lemon Zest
90g
PONTHIER Yuzu Crush
954g
Total weight
Mix the powders together. Add the eggs, egg yolks, lemon Zest, PONTHIER Yuzu Crush and sour cream. Bake at 160°C until golden.
150g
Butter
80g
Caster sugar
2g
Salt
10g
Invert sugar
1
Vanilla bean
210g
Plain flour (T55)
30g
Rye flour
5g
Baking powder
487g
Total weight
Cream the butter until soft and smooth. Then add the caster sugar and invert sugar. Add the rest of the ingredients and form a dough. Roll out between two sheets to 1mm in thickness. Bake for 15-20 minutes at 160°C.
360g
Whole milk
5g
Gelatine
225g
White chocolate
270g
UHT cream
3
Vanilla beans
860g
Total weight
Boil the milk with the vanilla beans and pour over the white chocolate and gelatine. Mix together well. Allow to cool and then add the cream (cold).
100g
Almond paste 70%
10g
Yuzu Crush PONTHIER
110g
Total weight
Mix together all the ingredients.
1L
Water
500g
Caster sugar
2
Lime
2
Lemon
500g
Total weight
Cut thin slices of lemon and lime with a slicer and put them in the hot syrup. Leave to cool.
235g
Mango Purée PONTHIER
15g
Passion Fruit Purée PONTHIER
25g
Egg yolks
25g
Eggs
15g
Plain flour (T55)
15g
Cornflour
330g
Total weight
Boil the PONTHIER Mango Purée and the PONTHIER Passion Fruit Purée together. Mix together the eggs, egg yolks, plain flour and cornflour. Add the mixture to the boiled purées and cook like a custard. Spread thinly on a silicone baking mat. Bake at 150°C for 6-10 minutes.
125g
Crushed hazelnuts
125g
Crushed almonds
75g
Maple syrup
1g
Salt
326g
Total weight
Mélanger le tout et cuire à 150°C pendant 20 à 25 minutes.
180g
Blossom honey
100g
Lemon Purée PONTHIER
2g
Lemon Zest PONTHIER
282g
Total weight
Heat the honey and PONTHIER Lemon Purée. Then add the PONTHIER Lemon Zest.
165g
Eau
165g
Sucre semoule
2
Bâtons citronnelle
15g
Gingembre frais
1
Gousse vanille
15g
Glucose atomisé
3g
Stabilisateur
125g
Broyé de yuzu PONTHIER
50g
Purée citron jaune PONTHIER
75g
Purée de fruit de la passion PONTHIER
165g
Lait entier
778g
Total weight
Make a syrup by mixing the water and sugar. Mix together the atomised glucose and stabiliser and add to the syrup when it reaches 40°C. Boil the syrup. Pour over the purées and spices to infuse. Once the mixture has cooled, strain. Add the milk and blend together well.
Place the hazelnut and almond sponge ring in the middle of a plate. On top of the sponge, place the ring of sweet shortcrust pastry. Roll the citrus slices and arrange around the dessert. Garnish the centre with the almond yuzu condiment and the vanilla emulsion, then sprinkle with the candied nuts. Place shells of yuzu sorbet and the mango and passion fruit tuiles on the sweet shortcrust pastry ring. Sprinkle some lime zest on top and pour some lemon-honey sauce. Finish with a drizzle of olive oil.
