Recipes
Yogurt Yuzu Green Apple Tart
Yogurt Yuzu Green Apple Tart
Recipe Details
by Patisserie Jeffery Koo
Ingredients
Yogurt Mousse
Yuzu Green Apple Filling
Step by Step Instructions
Step 1
Add water, yuzu puree, lemon zest and green apple puree into a pot. Mix pectin with sugar and stir while adding into the pot.
Step 2
Mix the ingredient well and heat until boiling. Turn off the heat.
Step 3
Add frozen apple dices. Stir well with rubber spatula.
Step 4
Put the mixture into a half sphere mold with ice-cream scoop or spoon. Flatten with spatula and freeze for an hour to become filling.
Step 5
Add milk, cream, egg yolk, sugar and lemon zest into a pot.
Step 6
Mix all the ingredient well and heat until boiling. When it is bubbling, turn off the heat immediately.
Step 7
Add gelatine sheets and mix well. Add the low fat yogurt. Sit the pot over ice water to cool down to 35°C.
Step 8
Take out the cream from refrigerator and beat it with medium speed until soft peak.
Step 9
Mix the cream and yogurt mixture together. Gently rotate the bowl and beater to mix until there is no granule.
Step 10
Put the mousse into the mold with ice-cream scoop to around 70% full.
Step 11
Refrigerate for 5-10 minutes.
Step 12
While the mousse is slightly chilled, place the green apple filling in the middle. Freeze overnight.
Step 13
Dip the cake into mirror glaze, coat with shredded coconut and put it on a tart base.
Step 14
Decorate with chocolate and ready to serve.
Ingredients
Yogurt Mousse
Yuzu Green Apple Filling
by Patisserie Jeffery Koo
Step by Step Instructions
Step 1
Add water, yuzu puree, lemon zest and green apple puree into a pot. Mix pectin with sugar and stir while adding into the pot.
Step 2
Mix the ingredient well and heat until boiling. Turn off the heat.
Step 3
Add frozen apple dices. Stir well with rubber spatula.
Step 4
Put the mixture into a half sphere mold with ice-cream scoop or spoon. Flatten with spatula and freeze for an hour to become filling.
Step 5
Add milk, cream, egg yolk, sugar and lemon zest into a pot.
Step 6
Mix all the ingredient well and heat until boiling. When it is bubbling, turn off the heat immediately.
Step 7
Add gelatine sheets and mix well. Add the low fat yogurt. Sit the pot over ice water to cool down to 35°C.
Step 8
Take out the cream from refrigerator and beat it with medium speed until soft peak.
Step 9
Mix the cream and yogurt mixture together. Gently rotate the bowl and beater to mix until there is no granule.
Step 10
Put the mousse into the mold with ice-cream scoop to around 70% full.
Step 11
Refrigerate for 5-10 minutes.
Step 12
While the mousse is slightly chilled, place the green apple filling in the middle. Freeze overnight.
Step 13
Dip the cake into mirror glaze, coat with shredded coconut and put it on a tart base.
Step 14
Decorate with chocolate and ready to serve.