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Yuzu crumble

This crumble is stored in the freezer and has a fine texture.

Creation by Martijn Defauw, Restaurant Rebelle*, Marke (Kortrijk), Belgium.

Makes 2240g.

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Allergens and dietary requirements

  • Nuts
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

500
g
soft butter
240
g
sugar
480
g
powdered milk
240
g
flour
240
g
ground almonds
150
g
corn starch
24
g
sugar
20
g
yuzu powder
200
g
cocoa butter
150
g
confit yuzu peel, cut in small brunoise

Scale recipe

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