Wild Yuzu & Strawberry Sphere
Step 1 - WILD YUZU PUCK
25ml Ponthier Wild Yuzu Purée
150ml Stock Syrup
5g Caster Sugar
Mix the pectin and sugar together. Place the puree and stock syrup in a small pan. Bring to the boil and rain in the sugar and pectin. Simmer gently whilst whisking for 2-3 minutes. Pass through a fine chinmois. Dispense into a small dome mould that fits neatly inside your mousse mould. Freeze overnight.
Step 3 - RASPBERRY STREUSEL
100g Butter (Soft)
100g Caster Sugar
100g Ground Almonds
30g Plain Flour
15g Fresh As Raspberries (Whole)
Place all the ingredients except the Fresh As raspberries in a machine bowl fitted with a paddle attachment. On a low speed bring together until the mix resembles breadcrumb texture. Spread the crumble mix over a lined baking sheet. Bake in a preheated oven at 160c until lightly golden. Allow to cool completely. Once cooled add the raspberries to the crumble and blitz in a liquidiser/thermomixer.
Step 2 - STRAWBERRY MOUSSE
300g Strawberry Purée
3x Silver Gelatine Leaves (Soaked)
250g Caster Sugar
5g Lemon Juice
250ml Whipping Cream (Whipped to Soft Peaks)
Boil the sugar and water. Add the soaked gelatine. Stir in the strawberry puree and allow to cool to 37c, fold in the whipped cream. Half fill small mousse moulds that fit snugly inside a half sphere moulds, insert a frozen puck of the yuzu, cover with more mousse and level flat. Set in the refrigerator for 4 hours.
Step 4 - CHOCOLATE SPHERE
Spoon the strawberry compote into the base of the sphere. De-mould the mousse and place into the centre of the compote. Warm the rim of another half sphere on a warm tray until it melts slightly. Place on top of the other half sphere to make a full sphere, place in the freezer for 20 minutes. Spray with white chocolate spray. Place into the fridge.
Step 5 - ASSEMBLY
Spoon the raspberry streusel onto a plate and sit the sphere in the middle. Sprinkle with Fresh As sliced strawberries. Crush Fresh As raspberries over the top and finish with silver leaf. Dust with raspberry powder.