Orange crêpe soufflé with mikan-yuzu sorbet

Citrus crêpes and sorbet alongside a flan, Suzette jus, and yuzu-sake espuma.

Ingredients

12 people

general.ingredients.name	general.ingredients.amount
mikan purée	1 l
palatinose	115g
malto	95g
water	80g
sugar	431g
stabiliser	2g
grated ginger	20g
basil	10g
lime leaves	3g
frozen yuzu purée	160g
mint	10g
milk	500g
flour	300g
whole eggs	3 + 100g
vanilla sugar	1 tbsp
salt	QS
frozen orange purée	700g
vanilla pod	2
cornflour	60g
Grand Marnier	20g
egg whites	150g
gelatine leaves	4.5
butter	220g
Mandarine Napoléon liqueur	QS
orange zest	1 + extra
frozen orange segments	QS
sake	140g
egg white powder	3g
brown sugar	50g
almond flour	12.5g
powdered sugar	12.5g
hazelnut powder	25g
salt	1g

Mikan-yuzu sorbet
1 l mikan purée - 115 g palatinose - 95 g malto - 80 g water - 80 g sugar - 2 g stabilizer - 20 g grated ginger - 10 g basil - 3 g lime leaves - 20 g frozen yuzu purée - 10 g mint
Cook the mikan with palatinose, malto, water, sugar, and stabiliser. Add the other ingredients and let infuse for half an hour. Sieve, and freeze. Churn before using.
Pancakes
500 g milk - 250 g flour - 3 whole eggs - 1 tbsp vanilla sugar - 50 g sugar - pinch of salt
Blend all ingredients together. Cook in a non-stick pan, cool, and cut into rounds.
Soufflé base
500 g frozen orange purée - 1 vanilla pod - 111 g sugar - 60 g cornflour - 20 g Grand Marnier - 150 g egg whites - 40 g sugar
Cook the orange purée with vanilla, Gran Marnier, and sugar (111 g). Remove the vanilla pod and pour onto the cornflour. Mix thoroughly and continue to cook. Pour onto a tray. Whip the egg whites with the sugar (40 g). Add 150 g of the orange purée base to the whipped egg whites and fold in three times. Pipe between the pancakes and bake at 185°C for 7 minutes.
Mikan flan
100 g mikan purée - 175 g frozen mandarin purée - 100 g whole egg - 100 g sugar - 3 gelatine leaves - 150 g butter - 40 g frozen yuzu purée
Mix the mikan, mandarin purée, egg, and sugar, and cook until 72°C. Add the gelatine, mix, and cool until 40°C. Mix in the soft butter. Pour into moulds and let set.
Suzette jus
200 g frozen orange purée - 50 g sugar - 20 g butter - splash of Mandarine Napoléon liqueur - 1 vanilla pod - orange zest - frozen orange segments
Heat the sugar gently in a saucepan until it caramelizes to a golden colour. Deglaze the caramel with the orange purée and a splash of Mandarin Napoléon, stirring carefully to dissolve the sugar. Add the split vanilla pod and simmer for 2-3 minutes to infuse. Whisk in the butter until the sauce is smooth and glossy. Finish with a little grated orange zest and fold in the orange segments just before serving.
Yuzu-sake espuma
140 g sake - 100 g yuzu purée - 3 g egg white powder - 1.5 gelatine leaves
Warm the sake and mikan purée with the egg white powder, then add the gelatine. Strain and charge in a siphon.
Orange crumble
50 g butter - 50 g brown sugar - 50 g flour - 12.5 g almond flour - 12.5 g powdered sugar - 25 g hazelnut powder - 1 g salt - 1 orange zest
Mix the butter, sugar, and salt. Mix with the flour, almond flour, and powdered sugar. Bake at 180°C until golden brown, then crumble, and finish with orange zest.
Assemblage
mikan-yuzu sorbet - crêpes soufflés - mikan flan - suzette jus - yuzu-sake espuma - orange crumble - frozen orange segments
Place a mikan flan in a chilled bowl. Arrange two defrosted orange segments and sprinkle with the crumble. Finish with a scoop of mikan-yuzu sorbet and a light swirl of yuzu-sake espuma. On a separate plate, set a single crêpe soufflé and a spoon over a little Suzette jus. Serve both components together as one dessert.

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