Yuzu & Greek Yoghurt Ice Cream by Fumiya Kase (a Michelin-Starred Chef-owner)

This refined dessert is crafted by Fumiya Kase, the owner-chef of L'orgueil, a renowned restaurant in Tokyo’s Minami-Aoyama that has held a Michelin star for seven consecutive years. It brings together the refreshing citrus aroma of yuzu and the rich depth of Greek yoghurt, resulting in an ice cream with remarkable complexity and elegance. Chef Kase employs an innovative method known as espuma. This technique was developed and popularised by the legendary three-Michelin-starred Spanish restaurant "El Bulli" and its visionary chef Ferran Adrià. El Bulli was named the best restaurant in the world five times by the UK magazine "Restaurant", and earned a reputation as “the world’s most difficult restaurant to book,” receiving over two million reservation requests per year. Using a nitrous oxide-charged siphon, the ice cream is transformed into a mousse-like texture that is astonishingly light and airy. On the palate, it melts smoothly, allowing the fragrance of yuzu to gently unfold. Enjoy it on its own, or pair it with white or sparkling wine. Enjoy the sophistication of restaurant-quality dining in the comfort of your home.