Yuzu Mousse Gardens: A Taste of Spring

Allergens

Egg, Dairy

Ingredients

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1/2 cup freshly squeezed yuzu juice (about 2 yuzus)
• 1/4 cup water
• 1 teaspoon unflavored powdered gelatin
• 1 1/2 cups heavy cream, cold
• 1 teaspoon pure vanilla extract
• 1 pre
• baked 8
• inch sponge cake (store
• bought or homemade)

Instructions

1. Begin by preparing the yuzu curd. In a heatproof bowl, whisk together egg yolks and sugar until pale and creamy.
2. In a small saucepan, combine yuzu juice and water. Heat gently over low heat until warm but not boiling.
3. In another heatproof bowl, sprinkle gelatin evenly over cold water and allow to soften for 5 minutes. Then, microwave in short bursts until completely dissolved, about 20 seconds.
4. Slowly pour the warmed yuzu mixture into the egg yolk mixture while continuously whisking to prevent curdling. Once fully incorporated, return the mixture to the saucepan.
5. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon. This should take about 5 7 minutes. Be sure not to let it boil.
6. Remove from heat and immediately add dissolved gelatin into the warm yuzu curd. Whisk until fully incorporated. Strain the curd through a fine mesh strainer to remove any lumps.
7. Place a layer of plastic wrap directly onto the surface of the yuzu curd to prevent a skin from forming. Refrigerate for at least 2 hours or until fully set.
8. In a large chilled bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Fold in about half of the whipped cream into the set yuzu curd gently using a rubber spatula.
9. Gently fold in the remaining whipped cream until fully incorporated. Be careful not to overmix, as this can cause the mousse to lose its fluffy texture.
10. Cut the sponge cake into desired shapes or use a round cookie cutter to create circles that fit on your serving plate. Place a piece of sponge cake at the base of each individual serving dish.
11. Spoon the yuzu mousse over the sponge cake, making sure to cover the entire surface evenly. Use a palette knife or spoon to make it neat and smooth.
12. Chill the assembled dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Chef’s Insight

When layering the yuzu mousse, use an offset spatula to create smooth, undulating peaks that resemble a blooming flower garden.

Notes

This recipe requires advance preparation to allow the yuzu curd to set properly.