desserts
Ingredients
Instructions
Step 1
Yuzu White Chocolate Base Method:
Step 2
Heat the heavy cream until steaming. Pour over the white chocolate chips and let sit for 2 minutes, then stir until completely smooth. Use brief microwave bursts if necessary.
Step 3
Stir in the pinch of salt.
Step 4
Let the mixture cool to room temperature, then refrigerate until cold but still stirrable. Do not combine a warm base with whipped cream.
Step 5
Once cold, gradually stir in the YUZUCO 100% Yuzu Juice. If the base becomes grainy or begins to separate, stop rather than continuing.
Step 6
Whipped Cream Method:
Step 7
Whip the cold heavy cream until medium peaks form. It should look billowy and hold its shape, while still having a smooth, glossy texture.
Step 8
To Assemble:
Step 9
Mix a spoonful of the whipped cream into the yuzu white chocolate base to lighten it.
Step 10
Fold the base into the remaining whipped cream in two additions, gently and just until combined. Avoid overmixing so the mousse stays light and fluffy.
Step 11
Fill eight steel coupes generously with the mousse, slightly overfilling each one. Run a scraper across the rim of each coupe to level the mousse flush with the surface for an ultra clean finish.
Step 12
Chill for 1–2 hours, until set.
Step 13
Just before serving, finely zest fresh citrus over one half of each coupe, leaving the other half clean.
Step 14
If you’d like, add a small drizzle of olive oil, a sprinkle of poppy seeds, a few flakes of sea salt, or a light dusting of YUZUCO dried yuzu powder.
Step 15
Serve cold for the best texture and flavor. :)
