Yuzu Cream with Honeycomb & Lemon Oat Crumble

This Yuzu Cream is one of those desserts that surprises people—in the best way. It’s light, citrusy, creamy, and perfectly balanced with contrasting textures. The sharp brightness of yuzu juice, the creamy richness of whipped cream, the crunch of homemade honeycomb, and the nutty, buttery crumble all come together in a dish that feels both elevated and comforting.

I still take clients from time to time as a private chef and this dessert is always a HIT. Whether plated elegantly or served family-style, it delivered something special: acidity, sweetness, crunch, and creaminess—all in harmony. If you’re looking for a make-ahead dessert that feels restaurant-worthy but doesn’t require fussy plating, this one checks every box.

Tips for Success

• Bloom your gelatin properly in cold water before adding it to the warm cream mixture.
  
• Don’t stir the sugar while making honeycomb—it can crystallize. Just swirl the pot gently.
  
• Store honeycomb in an airtight container away from humidity to keep it crisp.
  
• Make all components ahead—this dessert assembles in minutes.

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Why You’ll Love This Yuzu Cream Dessert

• Balanced flavor: tart citrus, mellow cream, sweet honey, and warm nuttiness
  
• Multiple textures: soft cream, crisp honeycomb, and crunchy oat crumble
  
• Naturally gluten-friendly (just swap the flour in the crumble!)
  
• Great for prepping ahead for dinner parties or catering gigs
  
• Unique but approachable flavor profile that guests remember

Yuzu Cream with Honeycomb & Lemon Oat Crumble

Recipe by Patrick Kong

Course: DessertCuisine: ModernDifficulty: Easy

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Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Yuzu Cream

• 1000 g 1000 whipping cream

• 200 g 200 simple syrup

• 120 g 120 yuzu juice

• Zest of 3 lemons

• 10 g 10 gelatin sheets (bloomed)

• Honeycomb

• 30 g 30 water

• 25 g 25 honey

• 160 g 160 sugar

• 65 g 65 glucose syrup

• 8 g 8 baking soda

• Lemon Oat Crumble

• 90 g 90 rolled oats

• 60 g 60 all-purpose flour

• 50 g 50 brown sugar

• 1 tsp 1 baking powder

• 25 g 25 neutral oil

• Zest of 3 lemons

Directions

• Make the Yuzu Cream
• In a saucepan, combine cream and simple syrup, and bring to a light simmer.
• Remove from heat, then stir in yuzu juice and lemon zest.
• Let the mixture cool slightly (to about 180°F / 82°C), then whisk in the bloomed gelatin until fully dissolved.
• Pour into a dish (a 9″ square or similar), and refrigerate until set—at least 3–4 hours, or overnight.
• Make the Honeycomb
• In a tall-sided pot, combine water, honey, sugar, and glucose syrup.
• Heat without stirring to 150°C (300°F)—gently swirling if needed.
• Whisk in baking soda and stir just until combined (about 5 seconds).
• Let it expand and rise in the pot for 5–10 seconds, then pour onto a parchment-lined tray.
• Let cool and harden completely, then break into shards.
• Make the Lemon Oat Crumble
• Combine rolled oats, flour, brown sugar, baking powder, neutral oil, and lemon zest in a bowl.
• Mix until you have a sandy, clumpy texture that just holds together.
• Spread on a baking tray and bake at 350°F (175°C) for 8–10 minutes, or until golden and fragrant.
• Let cool to room temp.

Final Thoughts

This Yuzu Cream with Honeycomb and Lemon Oat Crumble is all about balance. The creamy base mellows the citrus tang of yuzu, while the sweet honeycomb and crunchy crumble layer on warmth, sweetness, and texture. It’s light enough to follow a rich meal but bold enough to stand on its own. Whether you’re a citrus lover or just looking to impress with something a little different, this dessert delivers elegance and comfort in one bite.