Ingredients
Citrus ring
- 1000 ml Debic Crème Caramel
- 1 limezest
- 100 ml blood orange juice
Black jelly
- 240 ml whipping cream, unsweetened
- 288 ml water
- 360 gr. sugar
- 120 gr. cocoa powder
- 40 gr. sheet gelatin
Chocolate crumble
- 60 gr. butter, unsalted
- 110 gr. flour
- 60 gr. icing sugar
- 50 gr. almond powder
- 5 gr. cocoa powder
- 5 ml water
Chocolate sponge cake
- 150 gr. egg whites
- 30 gr. almond powder
- 30 gr. cocoa powder
- 35 gr. sugar
- 10 gr. flour
Blood orange foam
- 300 ml blood orange juice
- 35 ml soda water
- 6 gr. sheet gelatin
Yuzu cream
- 60 ml milk
- 75 ml lemon juice
- 15 ml yuzu juice
- 35 gr. egg yolk
- 40 gr. sugar
- 250 gr. white chocolate
- 40 gr. butter, unsalted
Method
Citrusring
- Bring the Crème Caramel to the boil with the blood orange juice and the lime peel, pass through a fine sieve and divide among the circular moulds.
- Leave to set in the refrigerator and place in the freezer until the rings have frozen completely.
Black jelly
- Reduce the whipping cream with the sugar and water to a third and then add the cocoa powder and the soaked gelatin.
- Leave to cool to 30 °C and then use to gel the frozen rings.
- Airbrush the rings with gold, copper and bronze spray and leave to thaw in the refrigerator.
Chocolate crumble
- Mix all the ingredients together and rub it between your fingers to make a crumble.
- Bake in a convection oven at 140 °C for 20′.
Chocolat sponge cake
- Mix all the ingredients in the blender and rub through a fine sieve.
- Transfer to a siphon and aerate with two gas cartridges.
- Pipe the mixture into a cardboard coffee cup until it is 1/3 full.
- Cook in the microwave oven at 800 watt for 40″.
- Leave it to cool in the cup, then remove it and tear into small pieces.
Blood orange foam
- Heat 50 grams of the juice and dissolve the soaked gelatin in it.
- Add the remainder of the juice and the soda water.
- Transfer to a siphon and aerate with one gas cartridge.
- Leave in the refrigerator overnight and shake well to create a nice foam.
Yuzu cream
- Mix the egg yolk together with the sugar.
- Bring the milk, lemon juice and yuzu to the boil.
- Add to the egg mixture and cook at a low temperature until it begins to bind.
- Add the white chocolate and finally the cold butter.
- Transfer to a piping bag and leave to cool to form a lovely cream.