John Myers
Monochrome Yellow
The perfect monochrome yellow recipe with a picture and simple step-by-step instructions.
- 0,1 liter Yuzu juice
- 100 g Preserving sugar 1: 1
- 4 Egg yolk
- 400 ml Cream
- 1 Thai Tango
- 8 Yellow plums
- 350 g Flour
- 10 g Yeast
- 1 Teaspoon (level) Salt
- 4 Eggs
- 1 Egg yolk
- 225 g Butter
- 20 g Sugar
- 1 Knife point Vanilla powder
- 1 tbsp Powdered sugar
- 2 tbsp Sugar
- Saffron
- 150 ml Milk
- Dessert curry
- Rum
- We bake a yeast dough. Dissolve 10 small saffron threads in the 80 ° C warm milk. Let the milk cool to 40 ° C and let the yeast rise with half a teaspoon of sugar. Mix the butter at room temperature with all the other ingredients. Finally, mix in the risen yeast. The dough is very moist and sticky. Store in a covered bowl in the refrigerator for 24 hours. The next day, keep the dough warm for at least 1 hour. Knead with a little flour and pour into the molds. Bake at 220 ° C for 10 to 20 minutes, depending on the size of the molds. I always do the glue test with the wooden skewer. Dip in rum before serving.
- Ice cream: Here we actually need more preserving sugar so that it doesn’t get too acidic. Bring the yuzu juice to the boil, then add the cream. Add sugar, cook for 4 minutes, keep from burning with a whisk. Season with half a spoon of curry powder for desserts, i.e. very mild ones. Whisk the egg yolks. Carefully pour in the cream mixture, continue stirring (hand mixer). Off to the ice cream machine. We can do that 2 weeks in advance. Give in forms of choice. 180 ml of yuzu juice cost around € 15. If that’s too fat for you, take tangerine juice and rub organic tangerine peel into it.
- Slice the mango, cut cubes into the pulp with the knife, turn everything inside out and cut the cubes from the skin. Puree.
- Stone the plums, caramelize 2 tablespoons of sugar, add the plums, put the lid on, let the caramel dissolve and let it cool down.
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