Yuzu-raspberry mousse cake

Prepare all the ingredients.

Prepare ganache: pour cream into a saucepan and bring to a boil.

Soak 12 grams of gelatin in cold water, and when it softens, squeeze it well.

Place the chocolate in a deep container, add gelatin, and pour in hot cream.

Blend chocolate with cream and gelatin for at least 1 minute. All ingredients should combine into a homogeneous mass. Pour the ganache into a flat container and refrigerate for 12 hours for stabilization.

Prepare raspberry jelly: mix 1 gram of carob gum and inulin. Soak 14 grams of gelatin in ice water.

In a saucepan, heat raspberry puree with 80 ml of water to 40 degrees and, constantly whisking, gradually add the mixture of inulin and gum.

Put on the fire, bring to a boil, and add the soaked gelatin, previously squeezed.

Mix until the gelatin dissolves. Blend the jelly and pour half into a 20 cm diameter pastry ring. Pour the remaining jelly into raspberry-shaped molds for decoration. Place all the jelly in the freezer until set.

Soak 4 grams of gelatin in ice water.

Mix 28 grams of sugar and 0.4 grams of carob gum.

In a saucepan, mix 95 ml of water and lime juice, heat to 40 degrees, then gradually add the sugar and gum mixture while constantly whisking. Bring the mixture to a boil, add the squeezed gelatin, and mix until homogeneous. Allow the preparation to cool.

Add 45 grams of mint leaves to the cooled jelly and blend everything together. Then strain and transfer the mixture to a pastry bag.

Prepare the crumble: melt cocoa butter on the stove or in the microwave. Mix cocoa butter with ground pistachios (25 g), rice flour, coconut sugar, 6 ml of water, and 1 gram of salt. Mix thoroughly.

Place the mixture on a parchment-lined baking sheet and send it to an oven preheated to 160 degrees for 20 minutes.

Prepare the biscuit: melt the butter, add the yolk, egg, wheat flour, and blend everything together.

Add the remaining mint and blend again until smooth. Grate the lemon zest into it.

Whip the egg whites with 105 grams of sugar until stiff peaks form.

Add half of the almond flour and half of the egg mixture to the whipped egg whites, gently mix with a silicone spatula, then add the remaining almond flour and egg mixture and mix again.

Transfer the dough to a 22 cm diameter ring and place it in an oven preheated to 180 degrees for 15-20 minutes. Check readiness with a toothpick by inserting it into the center of the sponge. It should come out dry. Let the finished sponge cool completely.

Prepare the crunch: transfer the hot crumble to a bowl, add milk chocolate and coconut oil. Mix until the chocolate melts and combines with the crumble.

Add 1 gram of salt, pistachio paste, and sesame, and mix thoroughly.

Return to the ganache: after 12 hours, whip the ganache on low speed to stiff peaks. Once the first lines appear in the cream, stop and check the consistency. Whip more gently to prevent the ganache from splitting.

Fold yuzu juice into the whipped ganache with a spatula. Transfer to a piping bag and refrigerate.

Assemble the cake: place half of the crunch on the sponge and spread it over the sponge. The remaining can be frozen for next time.

For the next layer, spread a part of the ganache, place raspberry jelly on it, slightly sinking it into the cream.

Spread another layer of ganache on top, then place half of the mint jelly on it (the rest can be stored in the freezer).

Spread the remaining ganache on top and place it in the freezer for 2-3 hours.

Run the torch along the walls of the mold and remove it from the cake.

Decorate the cake with raspberry-shaped jelly and sprinkle with pistachio crumbs. Place the cake in the freezer for 2-3 hours and take it out 2-3 hours before serving. If the cake stays in the freezer longer, it will need to be thawed longer. Serve with tea.