Egg yolk 65g
Mazzoni frozen yuzu purée 60g
Egg white 8g
Butter 82% mg 100g
Granulated sugar 175g
Invert sugar 25g
Flour 150-180W 150g
Almond powder 75g
Potato starch 75g
Mazzoni frozen yuzu purée 125g
Baking powder 8g
Blend all ingredients thoroughly in a food processor for a couple of minutes, except for the first portion of yuzu juice (60g) and the albumin. Once the mixture is well emulsified, gently fold in the yuzu meringue—made by whipping the remaining yuzu juice (60g), heated to 40°C, together with the egg white. Pour 450g of the batter into a buttered mold, then bake in the oven at 165°C with the valve closed for about 30 minutes.
Purea di Yuzu surgelata Mazzoni 210g
Zucchero semolato 100g
Liquore allo yuzu 75g
In un pentolino a doppio fondo portare a bollore il succo di yuzu insieme allo zucchero mescolando fino a completo scioglimento. Fuori dal fuoco aggiungere il liquore allo yuzu e coprire immediatamente con pellicola.
Purea di ananas Mazzoni 450g
Purea di Yuzu surgelata Mazzoni 50g
Zucchero invertito 70g
Zucchero semolato 30g Pectina (CA48) 10g
Gelatina in polvere (40P) 15g
Liquore allo yuzu 40g
Purea di Limone Costa d’Amalfi Mazzoni 10g
In un pentolino a doppio fondo, riscaldare la purea di ananas yuzu e cardamomo insieme allo zucchero invertito; portare a 45°C poi aggiungere a pioggia la pectina precedentemente miscelata allo zucchero semolato e mescolare fino a completa dispersione. Al primo bollore, aggiungere il succo di limone poi cuocere a fuoco medio per 5-6 minuti. Fuori dal fuoco, aggiungere la gelatina precedentemente reidratata, il liquore e lasciare raffreddare in abbattitore.
Mazzoni Mango Puree 375g
Freeze-dried mango powder 50g
White chocolate 555g
Cream (35% fat) 585g Gelatin powder (40P) 7g
Cold water for the gelatin 35g
In a double-boiler, heat the mango purée to 85°C, then pour it into a pitcher containing the chopped white chocolate, the pre-soaked gelatin, and the freeze-dried mango powder. Emulsify well with a mixer, then add the cream, stirring gently by hand. Let it set in the refrigerator for at least 12 hours, and if necessary, whip it in a stand mixer using the whisk attachment on low speed.
White chocolate 800g
Mango cocoa butter 200g
Freeze-dried mango powder 100g
Grape seed oil 120g
Melt the white chocolate and flavored cocoa butter together at 45°C, add the mango powder and grapeseed oil, and blend well with a mixer until the mixture is smooth.
As soon as it comes out of the oven, spray the cake with the yuzu syrup, then let it cool completely. Pour the still-warm compote into the center hole, let it set, and place it in the freezer. When the cake is thoroughly frozen, cover it entirely with the mango anhydrous glaze, then use a piping bag and a St. Honoré tip to decorate the surface with the whipped mango ganache.
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