Citrus Panna Cotta, Buddha’s Hand Citron, Mandarin Pearls, and Jasmine Financier

Adapted by
January 2011
Yield: 4 Servings


Jasmine Financier: (Yield: 100 ½-inch cake spheres)
60 grams 83% dry butter
110 grams 10X flour
38 grams hazelnut flour
40 grams cake flour
1 gram baking powder
5 grams trimoline
110 grams egg whites
5 grams jasmine oil
Mandarin Pearls
250 grams mandarin juice
1.5 grams low acyl gellan gum
Panna Cotta Orbs
100 grams sugar
4 grams kappa carrageenan
600 grams 40% heavy cream
60 grams white chocolate
Orange Crémeux: (Yield: ½ Kilo)
4 grams gelatin sheets
20 grams sugar
15 grams cornstarch
50 grams pasteurized egg yolks
350 grams freshly squeezed orange juice, plus more
125 grams 83% butter
Sake Noodle
500 grams sake
50 grams sugar
10 grams low acyl gellan gum
Buddha’s Hand Citron Slices
5 Buddha’s Hand citron
Simple syrup
Dehydrated Lemon Curd
Lemon curd
To Assemble and Serve
Pomelo supremes
Blood orange supremes
Cara cara orange supremes
Ruby grapefruit supremes
Citrus marigolds


For the Jasmine Financier:
Brown the butter gently to produce a beurre noisette. Strain and reserve. Mix the flours and baking powder together, then add the trimoline, ¼ of the egg whites and the beurre noisette. Add the remaining egg whites and the jasmine oil and mix thoroughly. Chill overnight.

Preheat the oven to 165°C. Using a pastry bag, pipe the mixture into ½-inch flavor drop cake sphere molds and bake until the financiers spring back when touched. Freeze and remove from the molds.

For the Mandarin Pearls:
Sheer the gellan gum into the mandarin juice and bring to a boil. Cool. Use the liquid to fill a squeeze bottle with a fine tip. Fill the ½-inch flavor drop molds and chill.

For the Panna Cotta Orbs:
Combine the sugar and kappa carrageenan. Combine the sugar mixture with the cream in a small pot and stir well to combine. Warm to a simmer, then whisk in the white chocolate pieces and bring to boil, stirring constantly. Divide the mandarin pearls between the 1½-inch spherical molds; fill with the panna cotta mixture and chill until set, about 1 hour.

For the Orange Crémeux:
Bloom the gelatin and set aside. Combine the sugar, cornstarch, and eggs in bowl. Bring the orange juice to a simmer and temper in the egg mixture. Return the orange mixture to the pan and cook out the starch. Remove from the heat and add the bloomed gelatin and butter, stirring until melted and combined. Chill in a shallow pan. Blend in a Vita-Prep and add additional orange juice and salt to taste.

For the Sake Noodle:
Combine the sake and sugar and sheer in the gellan powder. Bring to a boil, then pour into a small square container in the shape of large bar of soap and allow to set. Use a microplane to create long cellophane noodles.

For the Buddha’s Hand Citron Slices:
Take the Buddha’s Hands and separate all the ‘fingers.’ Slice each ‘finger’ in half and then julienne each lengthwise. Preserve by filling a heavy bottom sauce pot with the slices and enough simple syrup to cover the fruit completely. Bring to a slow simmer, then lower the heat and cover. Keep the pot over a low heat until the slices are translucent. Remove the slices from the pot and put them in a shallow pan. Cover them with a liberal amount of the syrup from the pot and chill. The syrup can be kept for additional flavor and moisture when plating. Cut them into thin strips right before plating.

For the Dehydrated Lemon Curd:
Spread the lemon curd on a food dehydrator tray lined with a silicone baking mat. The layer must be even and as thin as six sheets of printer paper. Place in food dehydrator until dehydrated, then reserve.

To Assemble and Serve:
Separate the juice sacs of each supreme and arrange them on each plate. Decant one orb of panna cotta onto each plate. Drape the noodles attractively next to it. Tear the jasmine financiers into pieces and distribute over the plate. Pipe a few dots of the orange crémeux on the plate. Garnish with the Buddha’s Hand slices, lemongrass, shattered pieces of the dehydrated lemon curd and marigolds.