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Strawberry and Yuzu Sphere Recipe

Strawberry Yuzu Sphere
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 , this dish marries refreshing Asian citrus flavours with the traditional British strawberry 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:


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
  • Fresh strawberries, halved
  • Fresh wheatgrass
  • Edible gold leaf


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.


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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