Yuzu cheesecake

Name: Yuzu cheesecake
Ingredients: 300 g White chocolate; 125 g Mascarpone; 150 g Cream cheese; 75 g Yuzu juice; 6 g Gelatine; Silicone mold limone; 30 g Clementino; 30 g Olive oil; 150 g mandarin coulis; 30 g Sugar; Velvet spray yellow; 150 g Whipped cream; 50 g Olive oil; 80 g Olive oil; 70 g Miso yuzu; 30 g Egg white; 15 g Ginger juice; 80 g Sunflower oil; Yuzu pearls; 30 g mandarin coulis; 30 g sunflower seed; freeze-dried yuzu; 60 g Malto; 15 g Sushi vinegar; candied yuzu peel

A deliciously fresh dessert with the flavors and shape of citrus.

We challenged our FoodXperience chefs' culinary team and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

300gWhite chocolate

125gMascarpone

150gCream cheese

75gYuzu juice

6gGelatine

Silicone mold limone

Velvet spray yellow

150gWhipped cream

30gClementino

30gOlive oil

150gmandarin coulis

30gSugar

50gOlive oil

60gMalto

80gOlive oil

70gMiso yuzu

30gEgg white

15gGinger juice

80gSunflower oil

30gmandarin coulis

30gsunflower seed

15gSushi vinegar

Yuzu pearls

freeze-dried yuzu

candied yuzu peel

Preparation

Melt the white chocolate au bain-marie.
Whip the cream cheese, mascarpone, and whipping cream.
Heat the yuzu juice and dissolve the gelatin in it.
Mix the white chocolate into the cream cheese mixture and stir well.
Finally, mix in the yuzu and gelatin mixture. Pour into the mold and freeze.
Remove from the mold and spray with yellow velvet spray.

Reduce the coulis, clementino, and sugar to 100 grams and mix with the olive oil.

Stir together until the 'snow' forms.

Blend the misoyuzu, sunflower seeds, mandarin coulis, egg white, ginger juice, and sushi vinegar in the blender.
Slowly drizzle in the olive oil as you would with mayonnaise.

Arrange everything nicely on the plate and garnish with yuzu pearls, yuzu zest, and the freeze-dried yuzu.
Further garnish with cresses and edible flowers to taste.