Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Kyoto

Kyoto by Evan Sheridan. Photo by Anthony Tahlier.

Cherry blossom, matcha, pistachio, anisette by Evan Sheridan, Executive Pastry Chef of The Umstead Hotel and Spa in Cary, NC.

 

Yield: 12 servings

Cherry Blossom Gelato:

  • 21 oz/595 g whole milk
  • 1.4 oz/40 g Sakura green tea
  • 23.28 oz/660 g heavy cream
  • 3.2 oz/93 g powdered glucose
  • 9.9 oz/283 g granulated sugar
  • 4.7 oz/133 g powdered milk
  • 0.07 oz/2 g ice cream stabilizer
  • 0.07 oz/2 g salt
  • 0.6 oz/17 g Matcha tea powder

1. Warm milk in saucepan and steep Sakura tea in it for 5 minutes. Strain.  

2. Combine all remaining ingredients except tea powder in a small saucepan and cook to 185°F. Blend in Matcha tea powder. Strain and hand-blend before processing in batch freezer.

Sour Cherry Mousse:

  • 4.4 oz/125 g Capfruit sour cherry puree
  • 0.6 oz/19 g granulated sugar
  • 0.14 oz/4 g gelatin sheets, bloomed
  • 0.07 oz/2 g vanilla paste
  • 4.8 oz/138 g heavy cream, whipped

1. Melt cherry puree with sugar and bloomed gelatin. Allow to cool.

2. Fold in vanilla paste and whipped cream. Cast into spherical molds. Freeze.

Pistachio Biscuit:

  • 3.8 oz/110 g confectioners’ sugar
  • 1.4 oz/40 g pistachio flour
  • 1.4 oz/40 g all-purpose flour
  • 0.03 oz/1 g baking powder
  • 3.8 oz/110 g egg whites
  • 0.35 oz/10 g trimoline
  • 2.1 oz/60 g pistachio oil

1. Combine dry ingredients with paddle attachment. Mix in half of whites and trimoline. Mix in half of pistachio oil. Add in the remaining whites and oil and mix until combined. Scrape into lined quarter sheet pan and bake at 310°F for 8-10 minutes. Cool. 

2. Cut to 2.5” round size.

Cold-Brew Sakura Green Tea: 

  • 1.76 oz/50 g Sakura green tea
  • 10.5 oz/300 g water

Mix together and allow to steep overnight in refrigerator.

Cherry Blossom Lacquer: 

  • 3.5 oz/100 g Capfruit cherry puree
  • 3.5 oz/100 g Cold-brew Sakura Green Tea (above)
  • 0.9 oz/25 g anisette
  • 0.09 oz/2.5 g citric acid
  • 0.35 oz/10 g granulated sugar
  • 0.09 oz/2.5 g agar agar

1. Bring all the ingredients to a full boil. Blend well. Allow to cool.

2. Dip Sour Cherry Blossom Gelato spheres 4 times in lacquer to coat, cooling over a liquid nitrogen bath each time.

Cherry Blossom Jam: 

  • 7 oz/200 g cherry puree
  • 1.76 oz/50 g Cold-brew Sakura Green Tea (above)
  • 1.76 oz/50 g granulated sugar
  • 1.76 oz/50 g glucose
  • 0.28 oz/8 g apple pectin
  • 0.17 oz/5 g lemon juice

Bring cherry puree and tea to a boil with sugar, glucose, pectin, and lemon juice. Allow to cool and process in blender.

Pistachio-Matcha Crumble: 

  • 2 oz/56 g unsalted butter
  • 2.8 oz/82 g granulated sugar
  • 1.8 oz/53 g cake flour
  • 0.4 oz/12 g Match green tea powder
  • 2.3 oz/66 g pistachio flour

1. Mix all ingredients with paddle attachment until proper crumbly texture forms.

2. Bake at 325°F for 10 minutes, stirring occasionally to ensure even baking. Allow to cool before plating.

Pistachio Custard:

  • 8.8 oz/250 g heavy cream
  • 0.7 oz/20 g granulated sugar
  • 0.14 oz/4 g gelatin, bloomed
  • 1.3 oz/37 g Capfruit pistachio puree
  • 0.009 oz/0.25 g salt
  • 0.03 oz/1 g vanilla extract

1. Heat cream and sugar with bloomed gelatin until dissolved.

2. Hand-blend in pistachio puree and stir in salt and vanilla. Disperse into molded cakes. Allow to set completely before unmolding.

Pistachio Puree: 

  • 0.88 oz/25 g water
  • 1.76 oz/50 g granulated sugar
  • 2.8 oz/80 g Capfruit pistachio puree
  • 0.07 oz/2 g vanilla paste
  • 0.35 oz/10 g anisette

Make syrup with water and sugar. Add remaining ingredients and blend.

Anisette Meringue:

  • 0.01 oz/0.5 g xanthan gum
  • 0.35 oz/10 g Versa Whip
  • 1.76 oz/50 g granulated sugar
  • 4.4 oz/125 g Capfruit Mandarin orange puree
  • 0.17 oz/5 g anisette

Blend dry ingredients together. Add to blender containing orange puree and anisette. Blend for approximately 5 minutes on low speed. Whip on high speed until stiff.

Red Sugar Curls: 

  • 7 oz/200 g Isomalt
  • 0.01 oz/0.35 g powdered red food color
  • 0.17 oz/5 g water

Melt Isomalt over high heat. Add in color mixed with water. Cook for 1 minute. Cool and pull into sugar curls.

Pistachio Glaze:

  • 9.5 oz/270 g granulated sugar
  • 3.9 oz/112 g water, divided
  • 3.8 oz/110 g heavy cream
  • 0.42 oz/12 g cornstarch
  • 0.21 oz/6 g gelatin, bloomed
  • 3.5 oz/100 g pistachio puree

1. Bring 9.5 oz/270 g of the sugar, 3.17 oz/90 g of the water and heavy cream to a simmer. 

2. Combine the cornstarch with the remaining 0.77 oz/22 g water. Add the slurry to the cream mixture and bring to a low boil for about 2 minutes. Add the bloomed gelatin and then hand blend in the pistachio puree. Transfer to a container, cover and cool, or use at 72°F.

Plating:

  • Red sugar curl
  • Micro lemongrass
  • Tiny florals

Spoon Cherry Blossom Jam in 3 areas on dessert plate. Pipe a dot or 2 of Pistachio Puree next to the jam. Place 1 piece of Pistachio Custard on top of Cherry Blossom Jam at top left of plate. Add 1 circle of Pistachio Biscuit to bottom right of plate. Next, place one finished Sour Cherry Mousse ‘cherry’ to left of Pistachio Custard. Quenelle Cherry Blossom Gelato and place on top of biscuit. Garnish with red sugar curl. Add 3 dollops of Anise Meringue between other dessert elements. Sprinkle a small amount of crumble on top of custards and meringues. Garnish with micro lemongrass and tiny florals

 


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episode 3."

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