CITRUS ALMOND STREUSEL
- 70g european butter
- 70g soft brown sugar
- 70g all–purpose flour
- 70g ground almonds
- 1ea lemon (zested)
- 1.5ea oranges (zested)
- Sift the dry ingredients together.
- Cut the chilled butter into cubes.
- Process all the ingredients with a paddle attachment until the mixture comes together.
- Chill for a minimum of 30 minutes.
- Push the dough through a 4mm grid or a candy rack to obtain small, evenly-sized pieces.
- Chill or freeze until ready to bake. Bake at 150–160°C (300–320°F) with the damper open until the streusel is an even golden color.
COCONUT DACQUOISE
- 150g almond flour
- 70g all–purpose flour
- 145g confectioner's sugar
- 75g coconut (grated)
- 360g egg whites
- 285g sugar
- 15g egg white powder
- Sift the almond flour, the flour and the confectioner's sugar together.
- Add the grated coconut.
- Whip the egg whites, adding the sugar mixed with the egg white powder.
- Finish by carefully folding the two mixtures together. Bake at 180°C (350°F) in a convection oven for 15–20 minutes.
IVOIRE LEMON WHIPPED GANACHE
- 15g lemon zest
- 680g whipping cream
- 230g whipping cream
- 25g invert sugar
- 25g glucose DE 38/40
- 430g Ivoire 35%
- Wash the lemons and remove the zest.
- Add it to the larger quantity of cream and leave to infuse overnight in the refrigerator.
- Heat the smaller quantity of cream with the invert sugar and the glucose, and then make a ganache by emulsifying with the IVOIRE 35% chocolate.
- Blend to perfect the emulsion.
- Strain the cream to remove the lemon zests and add to the ganache. Blend.
- Leave to set overnight in the refrigerator before whipping.
CITRUS JELLY
- 65g sugar
- 6g pectin NH
- 115g orange juice
- 30g lemon juice
- 90g grapefruit juice
- 30g orange concentrate
- 30g mandarin concentrate
- 5g powdered gelatin
- 40g orange segments
- Mix the sugar with the pectin NH.
- Bring the citrus juices and concentrates to a boil and then add the pectin and sugar mixture.
- Bring to a boil once again.
- Add the rehydrated gelatin and the orange segments cut into quarters, and then pour into a frame to a height of 1–1.5 cm.
- Leave to set in the refrigerator, and then blast freeze for a few minutes to facilitate cutting.
CITRUS ABSOLU SPRAY GLAZE
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 150g orange juice
- Bring the ABSOLU CRISTAL to a boil with the orange juice. Blend and strain.
- Spray immediately using a spray gun at around 80°C (176°F).