8 Serves
101 Mins
Prepare the yuzu mousse base by whisking yuzu juice with sugar and gelatin in a mixing bowl.
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Vitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
184 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
8 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Fold in whipped heavy cream to the yuzu mixture until smooth and airy.
Pour the mousse into a silicone mold and place in the freezer to set.
Prepare the sponge base using a mixing bowl and bake in the oven until golden.
Assemble the layers by placing the sponge on the set mousse and return to the freezer to firm up completely.
3
g50
g10
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