The Perfect Citrus Chef Ashutosh Gairola, La Quinta Resort & Club

Ingredients for Yuzu Juniper Thyme Insert (Gelée):
• 160 g. The Perfect Purée Yuzu Juniper Thyme Syrup
• 40 g. lemon juice
• 20 g. sugar
• 6 g. gelatin sheets (200 bloom)
• cold water, for blooming gelatin

Ingredients for Lemon Crémeux Base:
• 120 g. lemon juice
• 2 lemons, zested
• 140 g. sugar
• 200 g. whole eggs
• 160 g. unsalted butter
• 4 g. gelatin sheets
• cold water, to soak gelatin

Ingredients for Lemon Mousse:
• all lemon crémeux (from above)
• 300 g. whipping cream (35%), semi-whipped

Ingredients for Yellow Chocolate Spray (Velvet Finish):
• 200 g. cocoa butter
• 200 g. white chocolate
• yellow fat-soluble color, to desired shade

Method for Yuzu Juniper Thyme Insert (Gelée):
1. Bloom gelatin in cold water.
2. Heat syrup, lemon juice, and sugar to 60–65°C (do not boil).
3. Remove from heat, add bloomed gelatin, mix well.
4. Pour into silicone insert molds (2–2.5 cm. diameter).
5. Freeze for a minimum of 4 hours, preferably overnight.

Method for Lemon Crémeux Base:
1. Whisk lemon juice, zest, sugar, and eggs.
2. Cook over medium heat, stirring constantly, to 82–84°C.
3. Remove from heat, add bloomed gelatin.
4. Cool to 45°C, then emulsify butter using a hand blender.
5. Cool mixture to 28–30°C before folding into mousse.

Method for Lemon Mousse:
1. Ensure lemon crémeux is 28–30°C.
2. Fold cream gently in 2 additions.
3. Use immediately.

Method for Assembly:
1. Pipe mousse halfway into lemon-shaped silicone molds.
2. Insert frozen Yuzu Juniper Thyme gelée.
3. Top with more mousse.
4. Level cleanly.
5. Freeze minimum 6 hours, best overnight.

Method for Yellow Chocolate Spray (Velvet Finish):
1. Melt cocoa butter and chocolate together.
2. Blend with color.
3. Strain.
4. Spray at 45°C onto frozen desserts using spray gun.

Method for Finishing:
1. Add cocoa-butter-colored stem, chocolate leaf, or real lemon leaf if desired.
2. Store finished desserts at −18°C.
3. Thaw at 4°C for 3–4 hours before serving.