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1
Combine the yuzu juice and agar-agar in a saucepan and bring to a boil.
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2
Meanwhile, combine the eggs and sugar in a bowl and beat with a whip to combine.
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3
Temper the yuzu juice into the egg mixture and return to the saucepan.
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4
Bring to a boil while stirring constantly.
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5
Transfer the mixture to a blender and blend on low speed.
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6
Add the butter little by little until it is all incorporated.
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7
Pour the mixture into a plastic 17-by-11-inch tray and allow to gel in the refrigerator.
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8
Slice the gel into 1-inch squares using a razor and a ruler.
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9
Combine all the ingredients in a food processor and pulse until the butter is no longer visible.
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10
Spread the mixture evenly across a parchment-lined sheet tray and bake in a convection oven at 325 degrees F until golden brown.
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11
Allow the mixture to cool.
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12
Return the mixture to a food processor and puree until a stiff paste is achieved.
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13
Roll the mixture to a 1/4-inch thickness between two sheets of parchment.
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14
Using a dough cutter, cut the shortbread into 1-1/2-inch squares.
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15
Store in a freezer until needed.
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16
Combine all the ingredients in a blender and puree until smooth.
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17
Pass through a chinois and refrigerate in an airtight container.
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18
Combine the ingredients and transfer to a squeeze bottle, refrigerate.
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19
Bring some water to a boil and pour enough to cover the pistachios.
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20
Allow them to hydrate in the refrigerator for at least 6 hours.
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21
Drain the liquid and split the pistachios, season with salt, and hold in the refrigerator.
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22
Grind the pistachios in a food processor until a coarse powder is formed.
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23
Season the powder to taste with salt and place in a Cryovac bag.
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24
Vacuum the bag to compress the pistachios.
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25
Arrange 3 pieces of the yuzu curd and shortbread on the plate.
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26
Garnish with some of the hydrated pistachios and lemon balm.
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27
Place some dollops of pistachio puree and spruce yogurt on the plate.
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28
Open the Cryovac bag of ground pistachios, gently break into rough pieces, and place a couple on the plate.
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29
Serve.
