Black Zabuye, Yuzu & Sesame

Yuzu Gelée

Ingredients Preparation
  • 100g
    sugar
  • 130g
    yuzu puree
  • 60g
    glucose
  • 15g
    sugar
  • 6g
    pectin

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat it to a temperature of 104°C and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Soy Ganache

Ingredients Preparation
  • 150g
    Cream (Emmi)
  • 80g
    butter (Emmi)
  • 20g
    sorbitol
  • 60g
    soy sauce
  • 1/2pod(s)
    vanilla
  • 300g
    N/A

Gently heat the cream, butter, sorbitol, soy sauce and vanilla pulp to 80°C. Pour it over the couverture, let it melt then blend with a hand-held blender. Leave to cool to 29°C, then fill.

Sesame mixture

Ingredients Preparation

Mix the sesame, praliné, tahini paste and couverture together. Spread the mixture to a thickness of 3 mm and leave to set. Coat thinly with couverture and then cut into circles. Push into the ganache and seal the pralines.

Assembly

Thinly coat the moulds with tempered CARMA® Couverture Black Zabuye. Fill with the gelée and ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528