Preparation info
  • Yield:

    2.63 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 1 kg 2 lb 3.2 oz 38.02


  1. Make sure the molds are prepared before making the cream.
  2. Whip the heavy cream to medium peaks and reserve in refrigeration.
  3. Combine the yuzu juice, sugar, and eggs in a bowl and cook over a hot water bath until thickened.
  4. Take off the heat and stir in the butter; dissolve completely.
  5. Add the bloomed gelatin to the above mixture wh