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Bergamot and citrus composition

A creation by Gael Etrillard

Bergamot and citrus composition

Bergamot "yogurt"
Semi-candied "paste"
Citrus cream


Bergamot "yogurt"

Heat the cream with sugar until 63°C. 
Add gelatin.
Cool down to 56°C and pour over bergamot puree.
Stir well ad keep for.



Semi-candied "paste"

Put all the ingredients in the Robot-Coupe and blend until spreadable texture.

Citrus cream

Beat the sugar with eggs and egg yolks until foamy. 
Add the purees and cook like a pastry cream. 
Remove from the stove and add gelatin.
Cool down to 45 °C and add butter. 
Blend in fast speed for 1 min. 

Assembly

Pour a bit of citrus cream at the bottom of the jar and let it set in the fridge.
Top up with semi-candied paste and bergamot yogurt.