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Warm espuma of white chocolate and yuzu

Tip: serve this very airy espuma immediately after dispensing.

Ingredients

240gWhite chocolate callets
180gPasteurized egg white
180gyuzu purée

Preparation

  1. Put the chocolate in a bowl.
  2. Bring the yuzu purée to a boil and pour this over the white chocolate.
  3. Stir well until the chocolate is nicely melted, then add the pasteurized egg white. Stir again and pour the mixture into a siphon.
  4. Charge with 2 gas cartridges and place in a bain-marie at 60°C.