WAINA YOGURT CITRON

An original recipe by L'École Valrhona

Created by Nicolas Botomisy

Pastry Chef, Valrhona North America

Makes 18 Plated Desserts

ALMOND SHORTBREAD

108g butter
2g fine sea salt
81g confectioner’s sugar
27g almond flour
45g eggs
54g pastry flour
158g pastry flour

Mix together the softened butter, salt, confectioner’s sugar, almond flour, eggs, and 180g flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525g of flour. Set aside in a refrigerator for a few hours before rolling out. Roll the pastry out and allow to rest for half an hour in a refrigerator. Bake at 150/160ºC (302-320ºF), until the pastry turns a nice light golden brown.

PRESSED SHORTBREAD

117g Baked Almond Shortbread
80g WAINA 35% CHOCOLATE
3g yogurt powder
50g almond paste
14g confit lemons

Roughly crumble the cooked Shortbread, melt the WAINA 35% chocolate, and stir together all the ingredients. Put immediately into a mold and leave to set in the refrigerator.

WAINA YOGURT MOUSSE

323g greek yogurt
8g gelatin powder
270g WAINA 35% CHOCOLATE
42g VALRHONA COCOA BUTTER
150g milk
563g whipping cream
27g yogurt powder
11g lemon zest

Infuse the whipping cream with the lemon zest overnight. Strain and measure to reach the starting weight. Bring the milk and hydrated gelatin to a boil. Pour slowly over the WAINA 35% chocolate stirring vigorously. Complete with the cold yogurt and the yogurt powder. When the mix is at 38ºC (100ºF) add the infused whipping cream and pour immediately.

SPRAY MIX

350g WAINA 35% CHOCOLATE
350g VALRHONA COCOA BUTTER
AN Prova vanilla caviar

Melt everything together, and use at 32ºC (90ºF) on the frozen mousse.

WAINA YOGURT GLAZE

600g whipping cream
350g ABSOLU CRISTAL NEUTRAL GLAZE
6g gelatin powder
30g water
747g WAINA 35% CHOCOLATE
224g yogurt
44g SOSA yogurt powder
AN Prova vanilla caviar

Hydrate the gelatin. Melt the WAINA 35% chocolate. Bring the whipping cream to a boil and stir in the softened gelatin. Melt the ABSOLU CRISTAL bringing it up to 60/70ºC (140-158ºF). Pour the hot cream on the WAINA 35% chocolate and emulsify like for a ganache using a rubber spatula. Add the yogurt and the yogurt powder. Then, stir in the ABSOLU CRISTAL. Mix with a hand blender to smooth the texture and glossy look. Make sure not to incorporate any air bubbles. It is recommended to make the glaze the day before.

LEMON SHERBET

714g water
30g powdered milk
360g sugar
90g powdered glucose
6g ice cream stabilizer
300g lemon juice
3 ea lemon zest

Bring the water and lemon zest to a boil and infuse for 10 minutes. Strain. Scale the water again to reach the initial weight then add the powdered milk. Take a small amount of the sugar, about 10% and stir well with the ice cream stabilizer. At 30ºC (86ºF) add the sugar and powdered glucose. At 45ºC (113ºF) add the sugar and ice cream stabilizer mixture. Pasteurize the whole mixture at 85ºC (185ºF) for 2 minutes then cool down quickly to 4ºC (39ºF). Mix with the lemon juice. Refrigerate at least 4 hours at 4ºC (39ºF). Put into the ice cream machine and store at -15ºC (5ºF) for service.

LEMON SAUCE

2 ea lemon zest
300g ABSOLU CRISTAL NEUTRAL GLAZE
100g lemon juice

Blend everything together to create the sauce.

ASSEMBLY & FINISHING

Temper WAINA 35% chocolate and pour it between two sheets of plastic. Add Prova vanilla caviar and the zest of one lemon evenly over the chocolate. Allow to set, then cut into rounds of various sizes.

In the middle of a plate, thinly brush some WAINA Spray Mix, then set Pressed Shortbread on top. Create two Yogurt Mousse Balls with Lemon Coulis inside, then dip them in the WAINA Mix and Glaze. Place a chocolate decoration on top of the Mousse and add several drops of coulis on the side. Finish before serving with a quenelle of Lemon Sherbert. 

Waine Yaourt Citron 600

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