Ivana 30% White Chocolate

YUZU JELLY
120g Yuzu puree
40g Glucose Syrup
5g Pectin
20g Sugar

Combine pectin and sugar and incorporate into yuzu puree which must be cold. Bring to the boil, add glucose and bring to a boil again. Cool down. Once set using a stick blender blend to a smooth paste and pipe into prepared moulds.

20g Frozen Dragonfruit
70g Yuzu Puree
60g Thickened Cream
10g Inverted Sugar
25g Sorbitol
15g Dextrose
15g Glucose
20g Dry Butter
250g Ivana 30% White Chocolate
25g Cacao Butter

Boil yuzu puree and dragonfruit in a saucepan. Boil the cream and sugars together, then combine the cream and fruit purees. Melt cocoa butter and chocolate separately. Once cream and yuzu reaches 30°C, combine with chocolate and cocoa butter. Emulsify with stick blender. Pipe on top of the
yuzu jelly into prepared moulds.