Yuzu, white chocolate and wasabi Christmas log

Preparation

Yuzu insert (J-2)

1.Heat the yuzu juice. At the same time, mix the icing sugar and cornstarch, then add the eggs one by one.

2.Loosen this mixture with a little lemon juice and then pour everything back into the saucepan. Cook, stirring, until boiling.

3.When boiling, reduce the heat to minimum and cook for 3 minutes, continuing to strain to pasteurize the cream.

4.Off the heat, add the butter cut into pieces and mix with a whisk until completely incorporated.

5.Pour the yuzu cream into the insert mold and let it set in the freezer.

Dacquoise (D-1)

1.Beat the egg whites until stiff, then stiffen them with the sugar. Gently fold in the previously mixed icing sugar, almond powder, and cornstarch using a spatula.

2.Poach a rectangle slightly smaller than your log mold (so that the biscuit cannot be seen from the outside once the log is finished).

3.Cook for 12 minutes at 180° until golden brown.

White chocolate mousse (D-1)

1.Melt the white chocolate in a bain-marie and let it cool to 35°C. At the same time, whip the cream until stiff.

2.When the whipped cream is stiff, add the wasabi, which has been loosened with a little whipped cream. Add a tablespoon of wasabi whipped cream to the melted chocolate at room temperature. Mix gently with a spatula.

3.Add the rest of the whipped cream and fold it into the chocolate, taking care not to let the whipped cream fall.

Assembly (D-1)

1.Pour half of the mousse into the log mold.

2.Place the yuzu insert then pour the remaining mousse.

3.Finish by covering with the dacquoise. Leave to set in the freezer overnight.

Decor (H-6)

1.Carefully unmold the log.

2.Cover the still frozen log with velvet spray.

3.Leave to defrost in the refrigerator (approximately 6 hours).

4.Decorate with gold flakes, candied yuzu peel, and wasabi-roasted sesame seeds.

Good luck and enjoy your meal!