Yuzu-Elderflower Cloud with Pistachio...Yuzu-Elderflower Cloud with Pistachio Genoise and Raspberry Fluid Gel

A sophisticated multi-layered dessert balancing the bright citrus notes of Japanese yuzu with delicate floral elderflower, set atop a rich toasted pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pistachio Genoise: Whisk eggs and sugar over a bain-marie until tripled in volume. Fold in pistachio flour and a touch of melted butter. Bake at 180°C for 10-12 minutes, then cut into discs.

2. 02

   Create the Raspberry Fluid Gel: Simmer raspberries with a splash of water and agar-agar. Boil for 2 minutes, then chill until set. Blend the firm jelly until a smooth, glossy gel forms; pass through a fine-mesh sieve.

3. 03

   Bloom the gelatin in ice water. Heat 50ml of the yuzu juice and dissolve the bloomed gelatin into it. Pour over the white chocolate and whisk until an emulsion (ganache) forms.

4. 04

   Fold the remaining yuzu juice and elderflower liqueur into the chocolate base. Gently fold in soft-peaked whipped cream to create the mousse.

5. 05

   Assembly: Place a pistachio genoise disc at the bottom of a silicone sphere mold. Pour the yuzu mousse over it and freeze for at least 4 hours to set.

6. 06

   Plating: Unmold the mousse onto a chilled plate. Pipe dots of raspberry fluid gel around the base. Garnish with micro-mint and crushed pistachios.