Yuzu and Kalamansi petit gateau

Sift the flour, almond flour, matcha green tea and sugar 1. Beat the egg whites, quickly add the sugar 2 to ensure that the whipped whites are perfectly smooth. Put the dry ingredients on the meringue and mix gently. Put the dacquoise on half a tray and bake in a convection oven at 180-190°C for 12 minutes. Cool down and cut into 5 cm round. Keep in the freezer until ready to use.

Make a crème anglaise, cook at 82°C and add the silver gelatin. Pour over the white chocolate and cocoa butter and emulsify with the hand blender. Place in semi sphere mold and freeze

Soak the silver gelatin in a large amount of water and drain well. Bring the whole milk to a boil and add the gelatin. Pour about a third of the hot liquid into the melted coating and mix until you get a smooth, shiny, elastic mixture as the mixture emulsifies. Add the remaining milk, taking care to preserve this texture. Then add the PONTHIER pineapple yuzu cardamom purée. When the chocolate mixture reaches 30 °C, fold with the whipped cream.

Blend all the ingredients in the blender until a paste texture is obtained. Strain it, then pour into the cream whipper with 2 chargers. Shake very well and refrigerate for 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

Melt chocolate and cocoa butter to 45°C, add gold mix with the hand blender. Use at 40°C.