Celebrate summer with this fresh and modern dessert, combining the exotic aromatics of yuzu and the classic sweetness of strawberries, this is the perfect finishing touch to an elegant summer dinner.
Created by Le Cordon Bleu London's Master Chefs, this dish marries refreshing Asian citrus flavours with the traditional Britishstrawberry and a twist of balsamic.
Recipes similar to this are taught at Le Cordon Bleu London as part the Diplôme de Pâtissierie, which is the perfect path for anyone with aspirations to become a skilled pastry chef.
Makes 8 Preparation time: Cooking time: Total time:
Ingredients
Yuzu foam
7 g gelatine powder
35 ml water
180 ml orange juice
120 ml yuzu purée
75 g caster sugar
150 ml whipping cream
Strawberry and balsamic compote
4 g gelatine powder
20 ml water
4 g pectin NH
25 g caster sugar
5 g inverted sugar
120 g wild strawberry purée
1 g vanilla seeds
300 g strawberries, diced
7 g balsamic vinegar
Buddha’s hand soil
150 g caster sugar
30 ml water
110 g white chocolate, chopped
5 g Buddha’s hand, finely grated
Sugar sphere
300g Isomalt
Decoration
Fresh strawberries, halved
Fresh wheatgrass
Edible gold leaf
Method
Yuzu foam
Bloom the gelatine in water. Put the orange juice, yuzu purée and sugar in a saucepan. Gently heat until the sugar has dissolved. Add in the bloomed gelatine and stir until melted and combined. Whisk in the whipping cream, then reserve in the refrigerator to cool before placing into a syphon or creamer.
Strawberry and balsamic compote
Bloom the gelatine in water and set aside. In a saucepan, add pectin, both sugars, strawberry purée and vanilla seeds and bring to a boil for 2 minutes while stirring. Add the strawberries and cook for another minute. Add in the gelatine and stir until melted, then stir in the balsamic vinegar. Place in the refrigerator until needed.
Buddha's hand soil
Put the sugar and water in a saucepan and cook until it reaches 150°C, or until lightly coloured. Add in the chocolate and whisk until crumbs form, then stir through the grated Buddha’s hand.
Sugar sphere
In a heavy bottomed saucepan, cook the Isomalt until it reaches 170°C. Make a sugar sphere using a silicone pump. Place in a container until needed.
Assembly
Place a mound of Buddha’s hand soil in the centre of a plate. Pipe the yuzu foam and the strawberry compote inside the sugar sphere then position the sphere on top of the soil. Garnish with strawberries, wheatgrass and gold leaf.
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