Yuzu Parfait Chef Ashutosh Gairola, La Quinta Resort & Club

Yuzu Cremeux:

• 200 g The Perfect Purée of Napa Valley Yuzu Luxe Sour Blend, thawed
• 170 g sugar
• 100 g egg
• 150 g egg yolks
• 200 g butter
• 4 g gelatin leaves
• 100 g Callebaut White Chocolate

Method:

1. In a saucepan heat the Yuzu Luxe Sour blend
2. Bloom the gelatin in cold water.
3. On a double boiler cook eggs, egg yolks and sugar.
4. Add in the warm puree to the above mix and cook till 183°F.
5. Add in the bloomed gelatin, soft butter and Callebaut White Chocolate.

Hazelnuts Streusel:

• 175 g sugar
• 175 g roasted hazelnut flour
• 178 g AP flour
• 3 g baking soda
• 175 g butter (cold)

Method:

1. Mix everything in a bowl with paddle until a homogenous dough forms.
2. Make crumbles with the dough and bake at 347°F for 15 minutes.

Assembly:

Pour the Yuzu cremeux in a glass, top with hazelnut streusel and yuzu glazed blueberries.