- In a medium-sized saucepan, boil the purees, yuzu juice and sugar. Whisk in the bloomed gelatin until it dissolves. Pour the gelee into a liquid measure cup.
- Pour the gelee at random into the parchment lined 23cm x 33cm (9 inch x 13 inch) baking pan over the white chocolate cream. The gelee will sink to the bottom and the result is a two-tone c