YUZU MALINKO
lngredients: INSPIRATION YUZU
Procedures: 1
An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona
PASSION FRUIT BAHIBÉ GANACHE
- 500g yuzu purée
- 500g Sugar
- 50g Glucose
- 385g BAHIBE 46%
- 150g European butter
- 1200g RASPBERRY INSPIRATION
- Cook the purée, sugar and glucose at 220°F (104°C).
- Stop cooking and let the temperature fall to 165-175°F (75-80°C).
- Slowly pour this hot mixture over the melted BAHIBÉ 46% Couverture.
- Immediately mix using an immersion blender to make a perfect emulsion.
- As soon as the mixture is at 95°F (35°C), add the tempered butter and mix in an electric mixer.