Yuzu Icebox Cake

To continue playing with the flavours of Yuzu, this dessert was born.  Layers of Yuzu custard, laced with coconut, thinly sliced pound cake, chopped pistachios and an adornment of sliced strawberries make up this icebox cake.  The cake is a very strong reminder of Frasier cake.

The assembly starts with a prepared batch of custard, cooled.  Add 3/4th of a bottle of  Yuzu and the cream off the top of a can of coconut milk.  Fold in 4 bloomed gelatin sheets, thinned with 3 tbsp. of water. Blend and pass through a sieve and set aside.  

Thinly slice prepared and cooled pound cake. Set aside.

Slice strawberries, longways. Set aside.

Loosely grind a cup of pistachios.  Set aside.

Enough setting aside, Let the layering begin!

Line the very top of a pudding pan with a light brushing of custard, sprinkle pistachios then a layer of cake.  Then, place sliced strawberries around, upside down, as shown.  Sprinkle generously with pistachios.  Next comes a thick dollop of custard.  Top that with a layer of cake.

Do the whole thing all over again.

More custard, finishing with cake.

Press lightly, cover with foil and press again lightly, as to not displace strawberries and custard.  Chill for 6 hours, before inverting onto a plate with serve.

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