Yuzu cream, speculoos crumble, kumquat chips and Umi budo

Preparation

1.Zest the 2 lemons and squeeze to extract the desired amount of juice, then add the yuzu juice.

2.Pour everything into a saucepan. Add 100g of white sugar and heat over low heat, then remove from heat before boiling.

3.In a mixing bowl, whisk the eggs with 100g of white sugar for 3 minutes.

4.Add the lemon/sugar mixture to the eggs, stirring well. Place over low heat and bring to a boil, stirring constantly to thicken the mixture, then add the agar-agar, stirring for another 30 seconds.

5.Remove from heat, add 150g of cold butter cut into small pieces and mix with a spatula. Once the butter is fully incorporated, blend with an immersion blender to smooth the mixture. Let it rest for 2 hours in the refrigerator.

6.Cut thin slices of kumquat and dry for 30 minutes in a fan oven at 90°C, then air dry for 10 minutes to obtain a crunchy texture.

7.Rinse with cold water and dry the umi-budo.

8.Break the speculoos into small pieces and add 50g of melted butter to form a crumble mixture.

Dressage:

In a shallow bowl, put 2 spoonfuls of lemon cream in the bottom, cover with some of the speculoos crumble, then add some kumquat chips and a few sprigs of Umi budo.

Optional: add a few marigold flowers and leaves for lemony flavor and color