Parade of citrus fruits

Cook the day before the yuzu juice, the milk, the lime peel, the eggs, sugar and custard powder au bain-marie until the mixture is 85 °C. Pass through a sieve, mix in the blender and add the butter little by little. Put the creamy cream in a piping bag and put 24 hours in the refrigerator.

Peel the citrus fruits and leave some flesh on the skin. Put this away for the citrus jam. Remove the remaining white part of the fruit and cut all wedges of citrus fruits with a small sharp knife, cut them into cubes and place them on kitchen paper.

Cut the peels into cubes and then immerse them in a pan with cold water. Bring to a boil and repeat twice, change the water every time. Drain through a sieve.

Blanch the lemon zest to avoid a bitter taste.

Boil the water with the sugar. Put the cubes peel in and layer the heat. The fruits are candied when the tip of the knife punctuates through it without resistance and when they light translucent. Drain.

Take half of the candied citrus and mash in the blender with the lime juice. Then set aside.

Preheat the oven to 150°C. Prepare the crumble: mix the powdered sugar, half salted butter, almond powder and flour. Spread it over two sheets of 5 mm thick baking paper and let cook for 20 minutes, let it cool on a grid. Increase the oven temperature to 180°C.

Cook the fondant in a pan with glucose until a caramel of 180°C and then pour over the baked crumble. Allow to cool and grind finely with a blender. Sprinkle on a round of baking paper with a diameter of 13 cm on a Silpat, and bake in the oven for 5 minutes.

Heat the topping, yuzu juice and dye until the mixture is homogeneous. Spray the yuzu cream into small balls on a plate, so you get two concentric circles. Mix the citrus supremes with the candied citrus and the marmalade. Place it between the Yuzu cream balls. Place the cake on the yuzu cream balls and place some cubes of candied citrus on top of the cake. Create a yuzu topping circle around the cake.

Boil the water and yuzu juice with the sugar to a syrup. Leave the gelatin soak in cold water and then add to the hot syrup. Add the dye and stir well. Allow to cool until use.

Dissolve the sugar in the water by cooking. Then allow to cool down to 75ºC and put in the food processor with a flat mixer. Turn until the mixture turns white and cooled. Store in the refrigerator. Grab it with damp fingers, then it doesn't stick to your hands.