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"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice

Tatsuya Iwasaki

Almond biscuit
640 g of marzipan
630 g of whole egg
70 g of inverted sugar
200 g of melted butter
120 g of “00” flour
8 g of baking powder

Yoghurt mousse
750 g of full fat yoghurt
90 g of sugar
15 g of gelatine leaves
150 g of fresh cream

Rosemary water ice
750 g of water
150 g of sugar
30 g of rosemary

Tangerine yolk

1 l of tangerine juice
25 g of sugar
7 g of Sosa espessa gel
5 g of Sosa inulin

500 g of water
50 g of sugar
50 g of Sosa vegetable gelatine

Oil for frying
Salt to taste


Almond biscuit
Heat the marzipan in the microwave oven. Beat the eggs with the inverted sugar. Work the marzipan in a planetary, gradually adding the eggs and until stiff. Then pour part of the mixture in the melted butter mixing gently. Work the mixture in the planetary, once again, add the flour and the yeast while continuing to mix.
Spread over a 40x60 cm and 2 cm deep baking tin. Bake in the oven at 180°C for 10 minutes, and then at 160°C for a further 10 minutes.

Yoghurt mousse
Heat the cream and add the soaked gelatine leaves. Mix all the ingredients and charge a siphon. Store at + 4°C.

Rosemary water ice
Mix all the ingredients and put them in a vacuum pack. Heat at 50°C for 30 minutes, then strain in a colander and freeze. Break the water ice before serving.

Tangerine yolk

Mix all the ingredients, pour them in a silicon mould and freeze.

Bring all the ingredients to the boil. Heat the base for the outside part at 90°C and pass the inside part holding it with a needle. Store at 4°C until it’s time to serve it.

Fry the almonds and lightly season them with salt.

Cut 3 or 4 fried almonds on the plate, cover with the yoghurt mousse and put the tangerine yolk on top, next to a spoon of rosemary water ice and a piece of slightly toasted almond biscuit.