Yuzu, vanilla biscuit, orange and mascarpone cream

1. Mix the butter with the sugar, lemon zest, and almond powder until a smooth dough forms.
2. Then add the flour.
3. Stop when it becomes crumbly.

1. Whip the egg yolk together with sugar (1) and the scraped vanilla bean until light and airy. Then slowly add the oil.
2. Whip the egg whites with sugar (2) until light and airy and gently fold into the egg yolk mixture. 3. Sift the flour into the egg mixture. Spread out to 1 cm and bake for 10 minutes at 190°C.

1. Whip the Debic Whipping Cream until light and airy and place in the refrigerator until use.
2. Heat the sugar with a little water to 120°C.
3. Meanwhile, whip the egg whites until light and airy and gradually pour in the sugar syrup while continuing to whip.
4. Warm 1/4 of the yuzu juice and melt in the gelatin mass.
5. Then add the remaining yuzu juice, as well as the yogurt.
6. Fold in the whipped egg whites.
7. Finally, gently fold in the whipped cream.

1. Mix the pectin with the sugar. Combine this with the yuzu juice, orange juice, and zest.
2. Bring the mixture to a boil, add the orange segments, and let it boil for 1 minute. Let cool to 20°C. Then divide among the molds.

1. Heat the yuzu juice with the mango purée to 40°C.
2. Mix in the sugar, split vanilla bean, and agar.
3. Bring the mixture to a boil and let it boil for 30 seconds.
4. Immediately melt in the gelatin mass.
5. Pour the yuzu confit into the molds.

1. In a bowl, mix sugar (1) with the pectins and water (1).
2. Let rest for 20 minutes.
3. Heat water (2), sugar (2), and glucose to 40°C.
4. Slowly add the pectin mixture and bring everything to a boil.
5. Add the citric acid.

1. Pipe the yuzu mousse (350 grams) into the silicone mold and arrange a ring of vanilla biscuit inside. Place in the freezer.
2. Remove the mousse from the mold and spray the neutral glaze with 20% extra water over it. Use the glaze at 70°C.
3. Arrange the yuzu mousse on the almond crumble (70 grams).
4. Place one circle of vanilla biscuit in the center of the ring.
5. Sprinkle a little olive oil on the vanilla biscuit and then spoon the orange compote (70 grams) on top.
6. Drape the yuzu confit (120 grams) in the center of the cake and add another layer of vanilla biscuit. Pipe the whipped mascarpone cream (50 grams) on top.
7. Decorate with lime zest, cut-out rounds of yuzu confit, and drops of olive oil.