Kaffir Lime & Yuzu Mousse with Candied Ginger Brittle

Instructions

1. 1

   In a small saucepan, combine yuzu juice and kaffir lime leaves. Gently heat until fragrant, do not boil. Remove from heat, cover, and let steep for 15 minutes.

   ~15 min
2. 2

   Strain the infused yuzu juice through a fine-mesh sieve into a clean bowl, discarding the lime leaves. Let it cool slightly.

   ~5 min
3. 3

   In a separate bowl, whisk together egg yolks and half of the granulated sugar (75g) until pale and creamy.

   ~5 min
4. 4

   Bloom the gelatin sheets in cold water for 5 minutes. Squeeze out excess water.

   ~5 min
5. 5

   Gently warm the steeped yuzu juice. Whisk a small amount of the warm juice into the egg yolk mixture to temper it. Then, pour the tempered egg mixture back into the saucepan with the remaining yuzu juice.

   ~5 min
6. 6

   Cook the mixture over low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (approximately 75-80°C or 170-175°F). Do not let it boil.

   ~10 min
7. 7

   Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature, then chill in the refrigerator until it just begins to set.

   ~60 min
8. 8

   Whip the heavy cream in a clean bowl with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar (75g) and continue whipping until medium peaks form.

   ~5 min
9. 9

   Gently fold the whipped cream into the chilled yuzu mixture until well combined and no streaks remain. Pour the mousse into individual ramekins.

   ~5 min
10. 10

    Chill the mousses in the refrigerator for at least 2 hours, or until fully set.

    ~120 min
11. 11

    For the candied ginger brittle: In a small saucepan, combine chopped candied ginger, water, and remaining granulated sugar (if any were used for brittle). Heat over medium heat, stirring until sugar dissolves.

    ~5 min
12. 12

    Continue to cook without stirring until the mixture reaches 150°C (300°F) on a candy thermometer. Be careful not to burn it.

    ~10 min
13. 13

    Pour the hot syrup onto a baking sheet lined with parchment paper. Let it cool completely until hardened.

    ~20 min
14. 14

    Once cooled, break the brittle into shards. Garnish the set mousses with shards of candied ginger brittle and a sprinkle of lime zest just before serving.

    ~2 min