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UWE OPOCENSKY

Petrus ✽ — Hong Kong SAR, China

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LEMON & CAVIAR

LEMON & CAVIAR

  • HORS D'OEUVRE
    3 PERS.
  • TEMPS
    2H15
  • PRÉPARATION
    1H
  • CUISSON
    1H15

INGRÉDIENTS

LEMON BAVAROIS
30g milk
30g cream
20g egg yolk
12g sugar
12g gelatine mass
25g limoncello
0.5g citrus (lemon,
Buddha’s Hand, or yuzu)
3g citric acid
175g whipped cream
5g caviar


LEMON COATING
50g white chocolate
50g cocoa butter
5g sosa yellow powder


YUZU GRANITA
65ml water
10g sugar
1g gelatine
25g yuzu and lemon purée

DÉROULÉ DE LA RECETTE


1 — LEMON BAVAROIS 
Boil milk and cream with egg yolk and sugar to form a crème anglaise. Mix in gelatine, citrus, and limoncello and cool to 35°C. Fold in whipped cream and pour mixture into a mould and add caviar in the centre. 


2 — LEMON COATING 
Blend all ingredients together. Warm to 35°C and set aside, holding it at temperature. 


3 — YUZU GRANITA 
Cook sugar and water into a syrup. Add gelatine, yuzu, and lemon purée. Cool and place in freezer. 


FINISHING & SERVING INSTRUCTIONS 
Unmould the bavarois, spray on coating, and serve with granita.
 

Krug Rosé
27ème Édition

The recipe uses three types of lemon: Buddha’s Hand, yuzu and Sicilian lemon to achieve the right fruit notes and amplify the citrus nuances, while the caviar gives it saltiness and earthiness. The complexity and umami flavours work well with Krug Rosé 27ème Édition, as this dessert is between savoury and sweet.

UWE OPOCENSKY

Petrus

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The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.

Krug Grande Cuvée
Krug Grande Cuvée
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