Chef shahid

Manchester uk

Yuzu and Vanilla Mousse with Fresh Strawberries and Rhubarb Sorbet 🍓🍓🍋🍋“Discover the harmony of East meets West in this refreshing dessert. Yuzu’s citrus brightness pairs perfectly with creamy vanilla mousse, sweet fresh strawberries, and tangy rhubarb sorbet. A symphony of flavors and textures that will leave you wanting more.” Recipe Ingredients 25 g Caster Sugar25 g Water200 g strawberries 🍓 pureé30 g Trehalose Powder Sosa24 g Gelcrem Cold Sosa10 g Lemon JuiceInstructions Heat up the water and sugar to make a syrup. Add the redcurrant purée.25 g Caster Sugar, 25 g Water, 200 g Redcurrant pureéMix together the Trehalose and Gelcrem Cold and add to the syrup, followed by the lemon juice.30 g Trehalose Powder, 24 g Gelcrem Cold, 10 g Lemon JuiceMix all the ingredients together using an immersion blender and leave in the refrigerator for 20 minutes.Spread onto a silicone-coated mat to create a wafer-thin layer.Dry out at 115°F (45°C) for approx. 10-12 hours so that your it takes on a crisp texture.