Ma version de la tarte citron yuzu noisette d'Aurélien Cohen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

Prepare the ganache montée by combining 40g of cream, 23g of yuzu juice, 22g of lime juice, 2.5g of gelatin dissolved in 15g of water, and 62g of white chocolate. Whip 185g of cold cream and fold it into the mixture.

Make the crème de noisettes by mixing 30g of room temperature butter, 30g of sugar, 30g of hazelnut powder, and 30g of egg until smooth.

Prepare the confit de citron vert by combining 100g of lime juice, 40g of sugar, and 3.6g of pectin NH in a saucepan and cook until thickened.

For the crémeux citron vert, whisk together 55g of egg, 45g of sugar, the zest of one lime, and 55g of lime juice in a bowl. Add 62g of butter and cook until thickened.

Cooking Techniques

Spice Level:

Allergens