We came up with 4 desserts.

The first one is called Yuzu popcorn.
Yuzu parfait, sweet salty popcorn, powder, salty caramel

Yuzu Parfait
2 eggs
150g sugar
75g yuzu juice
15g orange juice
4g gelatin
75g unsalted butter
90g Cream

1. In a bowl, whisk eggs and sugar, and then add juices and zest.
2. Place bowl in a bain marie at medium heat and whisk continuously.
3. When mixture reaches 80 degrees, remove from heat and emulsify the butter into the mixture.
4. Add gelatin. Strain and allow mixture to cool.
5. Once cooled, fold in whipped cream

We ran this as our chef’s special for the past week.
Popcorn Parfait, sweet and salty.

I have always believed that the flavours of Yuzu and Lapsang go well together.

The citrusy, sweet, round flavor of yuzu and the light smokiness in lapsang is just the perfect match

The essence of the dessert is Yuzu spray. We take the essence of the wonderful aroma of this fruit and make a spray out of it.

As one begins to experience this course, they use the spray and allow the fragnce to permeate before tasting the dessert.

This influences the taste for the initial few bites and brings the experience to a whole new level.

The yuzu is a citrus fruit originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda.

Lapsang souchong a black tea originally from the Wuyi region of the Chinese province of Fujian It is sometimes referred to as smoked tea. Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour