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Chef Sébastian Rouxel of Per Se, New York, NY
Chef Sébastian Rouxel
Per Se
10 Columbus Circle 4th Floor
New York, NY 10019
(212) 823-9335
   

Yuzu Bavarois et Son Gâteau
Chef Sébastian Rouxel of Per Se, New York, NY
Adapted by StarChefs.com
June 2009

INGREDIENTS

Steam genoise:
4 eggs
250 grams sugar
325 grams all purpose flour
8 grams baking powder
100 grams butter
100 grams corn syrup
100 grams yuzu juice

Yuzu curd:
1 sheet gelatin
4 eggs
180 grams sugar
200 grams yuzu juice
300 grams butter
400 grams cream, whipped

Mango pâte de fruit:
1 kilogram mango puree
150 grams simple syrup
8 sheets gelatin

Cilantro ice:
3 bunches fresh cilantro
sugar to taste

METHOD

For genoise:
Preheat oven to 325°F. Whip eggs and sugar to ribbon stage. Combine flour and baking powder. Melt the butter in a pot with corn syrup and yuzu juice.
Mix the dry goods and melted butter mixture into the eggs. Pour on a sheet pan and bake for 15 minutes adding 5 seconds of steam (a couple shots of water from a spray bottle should work.)

For yuzu curd:
Soften gelatin in water. Combine eggs, sugar and yuzu juice in a pot and bring to a boil. Strain mixture into a Vita-Prep® blender and add the butter. Blend to melt and combine. Melt softened gelatin in hot curd. Fold in the whipped cream.

For mango pâte de fruit:
Soften gelatin in water. Bring simple syrup to a boil. Mix in gelatin then add mango puree. Pour onto a sheet pan and refrigerate until firm.

For cilantro ice:
Bring a pot of generously salted water to a boil. Blanch the cilantro for about a minute, then shock in ice-water bath. Dry cilantro in a towel then process in Vita-Prep® blender until smooth. Add water and sugar to taste then freeze in desired shape.

 

 
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