Yuzu Crémeux with Black...Yuzu Crémeux with Black Sesame Sponge & Mandarin-Ginger Gel

An elegant, Michelin-starred plated dessert featuring a silky white chocolate and yuzu crémeux, balanced by an airy, microwave-aerated black sesame sponge, a vibrant fluid gel, and toasted sesame textures.

Ingredients

Cooking Instructions

1. 01

   For the Yuzu Crémeux: Bloom the gelatin sheet in ice-cold water for 5 minutes. Melt the chopped white chocolate in a heatproof bowl over a pot of barely simmering water (double boiler).

2. 02

   In a small saucepan, whisk the yuzu juice, heavy cream, egg yolks, and 40g of caster sugar. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens slightly and reaches exactly 82°C (180°F).

3. 03

   Remove the custard from heat, squeeze excess water from the gelatin, and whisk it into the hot custard until fully dissolved. Strain the custard through a fine-mesh sieve directly over the melted white chocolate. Let sit for 1 minute, then emulsify using an immersion blender until glossy and smooth. Pour into silicone hemisphere molds and freeze for at least 4 hours to set.

4. 04

   For the Black Sesame Sponge: In a high-speed blender, combine the black sesame paste, egg whites, 40g of egg yolks, 40g of caster sugar, and all-purpose flour. Blend until perfectly smooth, then strain through a fine-mesh sieve.

5. 05

   Pour the mixture into an iSi whipping siphon and charge with two N2O chargers, shaking vigorously after each charge. Make 3 small slits in the bottom of 4 paper cups. Syphon the foam into each cup until 1/3 full. Microwave each cup individually on high for 40 seconds. Invert the cups immediately onto a wire rack to cool, then tear the sponge into rustic, organic pieces.

6. 06

   For the Mandarin-Ginger Gel: Whisk together the mandarin juice, ginger juice, remaining 15g of caster sugar, and agar-agar in a small saucepan. Bring to a boil, stirring constantly, and boil for exactly 1 minute to activate the agar. Pour into a flat tray and refrigerate until completely set and cold.

7. 07

   Once the gel is set, transfer it to a high-speed blender and process until it transforms into a perfectly smooth, glossy fluid gel. Transfer to a squeeze bottle and chill until service.

8. 08

   To Plate: Unmold the frozen Yuzu Crémeux hemispheres and place one in the center of each cold plate; allow to temper at room temperature for 15 minutes before serving. Artfully arrange pieces of the Black Sesame Sponge around the crémeux. Pipe dots of the Mandarin-Ginger Gel around the plate, garnish with toasted black sesame seeds, and delicate micro-shiso leaves.