cup yuzu juice
cup clarified butter
cup heavy cream, whipped to soft peaks
Tbsp frozen yuzu peel, chopped
cup green asparagus, cleaned and blanched
cup white asparagus, cleaned, peeled and blanched
cup pearl onions, blanched and peeled
cup baby carrots, cleaned, peeled and blanched
cup baby turnips, cleaned, peeled and blanched
cup green beans, trimmed and blanched
cup vegetable stock
Combine egg yolk, sake, and yuzu juice in a heat proof bowl or the top of a double boiler and set over barely simmering water. Using a whisk, beat until pale, light and thick, for about 3 minutes. Whisking constantly, slowly drizzle in clarified butter until mixture is thick. Fold in yuzu peel and whipped cream.
Add butter and olive oil to a large fry pan over medium heat. Saute vegetables for 2 minutes and add vegetable stock. Continue to cook until vegetables are heated through and nicely glazed. Season with salt and freshly ground white pepper.
Divide vegetables among 4 large bowls and top with yuzu mousseline. Serve immediately.