In the saucepan, melt gradually the sugar then cook to light caramel. Stop the cooking by addin g the pre-heated pur ees. Add the butter by st ages and bring to 108ºC. Mix with hand blender and add the cream. Reserve in the chiller .

160g                      Sugar

100g                      Yuzu puree

60g                        Mango puree 

120g                      Soft butter

1g                          Salt

20g                        Heavy cream 35% fat