East
Yuzu Pear - Fruit Paste
580 g Yuzu Juice
980 g Pear puree
125 g Crystal sugar
205 g Glucose
40 g Yellow pectine
• Mix the sugar with the pectin.
• Heat the juices, caster sugar, and glucose to 40°C.
• Add the pre-mixed sugar and pectin, then cook the mixture to 72° BRIX.
Sesame Crunch
1140 g White Chocolate Zephyr
418 g Clarified Butter
47,5 g Cocoa Butter
1520 g Sesame paste
38 g Fleur de Sel
18 g Lime Zest
570 g Caramelised Sesame Seeds
• Melt the butters and Zephyr chocolate together to 45°C.
• Mix the sesame paste, salt, lime zest, and caramelised sesame seeds.
• Combine both mixtures and bring to 23°C.
Yuzu pear - Fruit paste
Sesame crunch
Lees hier het interview met Maarten Jordaens
Op pagina 26-27 vind je het interview met "De Crunchy Chef"