Sudachi flower

1/ Virgin mojito ganache

Ingredients

• Fruit'Puree Sudachi : 210 g
• Fresh mint : 40 g
• Butter 83% fat : 71 g
• 60 D.E. Glucose syrup : 47 g
• Invert sugar or trimoline : 47 g
• Sorbitol : 55 g
• Cream UHT 35 % : 47 g
• Milk chocolate couverture (41%) : 300 g
• Cocoa butter : 60 g

Instructions

Heat the Fruit’Purée Sudachi to 80 °C (176 °F) (add 15% of the mass to compensate for the loss of infusion). Add the fresh mint. Blend and infuse for 15 minutes. Strain (making sure to top up to the original weight of purée). Add the butter, glucose syrup, invert sugar, sorbitol, and cream. Heat to 33 °C (91 °F), then pour over the melted chocolate and cocoa butter at 33 °C. Blend to create the ganache. Add 8 g of cocoa butter cream to the ganache at 32 °C (90 °F) and blend. Transfer to a piping bag and pour into petal molds (previously coated with dark chocolate and filled with sudachi fruit paste). Let crystallize for 24 hours. Seal with dark chocolate.

2/ Sudachi Pâte de fruit

Ingredients

• Fruit'Puree Sudachi : 150 g
• Fruit'Zest Lemon Zest : 5 g
• Glucose syrup 40 D.E. : 15 g
• Sugar : 42 g
• Yellow pectin : 5 g
• Sugar : 100 g
• Atomised glucose : 45 g
• Water : 2,5 g
• Citric acid : 2,5 g

Instructions

Heat Fruit’Purée Sudachi with Fruit’Zest Lemon and glucose. Add the yellow pectin mixed with sugar (1). As soon as it comes to a boil, add sugar (2) and the glucose powder in several additions.
Be careful not to let the temperature drop too low.
Cook to 106 °C (223 °F) or 74 Brix. Add the citric acid solution and mix well. Pour immediately into a silicone mold. Let cool. Gently blend in a food processor to obtain a paste. Transfer to a piping bag, then pipe 4 g per petal (previously coated with 67% dark chocolate).

3/ Assembly

Instructions