Yuzu & Ginger Bas-Relief Tile

 

Ingredients

For the Main Component:

2 cups heavy cream

1/2 cup granulated sugar

1 tbsp freshly grated ginger

3 tbsp yuzu juice

1 tbsp yuzu zest

2 1/2 tsp powdered gelatin

3 tbsp cold water

For the Secondary Component:

1 cup white chocolate couverture

1/4 cup heavy cream

1 tsp yuzu juice

Gold luster dust (optional)

For the Sauce / Layer / Topping:

1/2 cup apricot jam, strained

1 tbsp yuzu juice

1 tsp honey

For Garnish (optional):

Micro-marigolds

Thinly sliced candied ginger

Directions

Bloom gelatin in cold water for 5 minutes.

Heat 2 cups heavy cream, sugar, and grated ginger in a

saucepan until simmering; do not boil.

Remove from heat, stir in bloomed gelatin until dissolved,

then add yuzu juice and zest.

Strain the mixture into a square silicone "tile" mold and

refrigerate for at least 6 hours until set.

Melt white chocolate and 1/4 cup cream together to

create a thick ganache; pipe or spread into the bas-relief

pattern of the mold.

Once set, unmold the panna cotta tile carefully onto a

chilled plate.

Whisk strained jam, honey, and yuzu juice together to

create a thin glaze and brush lightly over the relief

details.

Finish with micro-flowers and candied ginger.