The recipe, Step by Step

Elements

1. Yuzu Curd
2. Yuzu Glaze
3. Yuzu Compote
4. Yuzu and Elderflower Mousse
5. Elderflower Financiers
6. Elderflower Marshmallow
7. Elderflower Cordial

Décor:

1. Yuzu Curd

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   1. Soak the gelatine in cold water.

   2. Heat the eggs, sugar, lemon juice and zest to 85°C.

   3. Add the softened butter, white chocolate and cocoa butter.

   4. Mix well, add the gelatine.

   5. Blend with a blender for at least 5 minutes, to ensure the mixture is very smooth and light.

   6. Pour into silicone a round silicone mould with a diameter of 180mm and freeze.

   Step complete
2. Yuzu Glaze

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   1. Add the sugar, food colouring, fruit pulp and glucose to a saucepan, then cook 104°C.

   2. Incorporate the sweetened condensed milk and the gelatine, then gradually pour the mix out over the fruit couverture.

   3. Immediately mix using an immersion blender to make a perfect emulsion.

   4. Store in the refrigerator. Leave to harden for 12 hours before use.

   5. USE: Reheat the glaze to 32-34°C, then mix it with an immersion blender to homogenise and to get rid of as many air bubbles as possible.

   Step complete
3. Yuzu Compote

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   1. Heat the yuzu juice and zest to 40°C. Stirring constantly, add the sugar with the pectin.

   2. Bring to the boil.

   3. Pour into the mould on top of the yuzu curd and freeze.

   Step complete
4. Yuzu and Elderflower Mousse

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   1. Whip cream to soft peaks, set aside in the fridge till ready to use.

   2. Cook the elderflower cordial to 120°C.

   3. While the sugar is cooking, start whipping egg white and slowly pour in the sugar syrup while it’s still whipping.

   4. Heat 1/4 of the juice and melt gelatine mass.

   5. Then add this to the remaining juice, zest and the yogurt.

   6. Fold in the whipped egg white.

   7. Gently fold whipped cream into it.

   Step complete
5. Elderflower Financiers

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   1. Preheat the oven to 180°C with no fan.

   2. Make the beurre noisette (brown butter). Add the butter to a small saucepan, melt slowly over a medium heat, then increase the heat and boil the butter until golden brown and beginning to catch at the bottom. Whisking at all times. Remove from the heat and leave to cool until tepid.

   3. Sieve the icing sugar, ground almonds and plain flour into a bowl.

   4. In a separate bowl whisk the egg whites until frothy, then add to the dry ingredients and beat together until well combined.

   5. Whisk in the cooled beurre noisette until a smooth batter forms.

   6. Pour the mixture into the silicone mat 31cm x 52 cm smoothing the surface with a palette knife.

   7. Bake the Financiers for 8 minutes, or until golden brown.

   8. Brush the financier with the Elderflower cordial.

   9. Leave to cool for a few minutes then freeze.

   10. Cut with a circle cookie cutter into 180mm.

   Step complete
6. Elderflower Marshmallow

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   1. Weigh ingredients

   2. Soak the gelatine in a bowl of cold water

   3. In a small pot, cook the sugar, dried elderflower, 50g of trimoline and elderflower syrup to 110°C

   4. Place the 75g trimoline in a mixing bowl and pour the syrup over (ensure to sieve to remove the dried elderflower).

   5. Add the gelatine and whip until the syrup whips to a mousse.

   6. When the marshmallow mix has cooled, put it into a piping bag with a nozzle and pipe onto a greased try.

   7. Leave it to set for 8 hours.

   8. Portion and tie into knots.

   Step complete
7. Elderflower Cordial

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   1. Inspect the elderflower heads carefully and remove any insects. Place the flower heads in a large bowl together with the lemon zest.

   2. Bring water to the boil and pour over the elderflower and zest. Cover and leave overnight to infuse.

   3. Strain the liquid through a piece of muslin and pour into a saucepan. Add the sugar, the lemon juice and the citric acid.

   4. Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.

   5. Store for use in this recipe.

   Step complete