Roasted White Chocolate &...Roasted White Chocolate & Red Miso Namelaka with Black Sesame Tuile and Sudachi Gel

A sophisticated Michelin-level dessert marrying the nutty umami of red miso and caramelized cocoa butter with brittle black sesame and the piercing acidity of Japanese sudachi citrus.

Ingredients

Cooking Instructions

1. 01

   Preheat an oven to 120°C (250°F). Spread the white chocolate evenly across a silicone baking mat on a sheet pan. Bake for 25 minutes, stirring every 5 minutes with a heatproof spatula until evenly caramelized to a rich amber color.

2. 02

   Bloom the gelatin sheet in a bowl of ice-cold water for 5 minutes. In a small saucepan, bring the milk to a bare simmer (80°C/175°F), whisk in the red miso until fully integrated, and dissolve the drained gelatin sheet into the mixture.

3. 03

   Transfer the roasted white chocolate into a tall blending beaker. Pour the warm milk-miso mixture over it and allow to rest for 1 minute. Emulsify using an immersion blender without incorporating air, then gradually stream in the cold heavy cream until intensely glossy. Cover with plastic wrap touching the surface and refrigerate for at least 6 hours to set into a silky namelaka.

4. 04

   Whisk together confectioners' sugar, egg whites, melted butter, and black sesame paste until smooth. Fold in the flour until just combined. Chill the tuile batter for 20 minutes.

5. 05

   Preheat the oven to 165°C (330°F). Stencil thin ribbons or organic shapes of tuile batter onto a silicone mat, scatter whole black sesame seeds on top, and bake for 6-8 minutes until set and crisp. Mold immediately while warm over a rolling pin, then let cool completely in a dry airtight container.

6. 06

   To prepare the citrus gel, combine sudachi juice, 50ml of water, caster sugar, and agar-agar in a saucepan. Whisk continuously and bring to a rolling boil for 1 minute. Pour into a shallow tray and chill until firm (30 minutes). Once set, transfer the jelly to a high-speed blender and blitz until transformed into an ultra-smooth, glossy fluid gel.

7. 07

   To plate, dip a warm dessert spoon in water and shape an elegant quenelle of the chilled roasted white chocolate namelaka in the center of a chilled plate. Anchor a curved black sesame tuile into the cream. Dot precise spheres of sudachi fluid gel around the base, and finish with delicate micro shiso leaves and a few crystals of Maldon sea salt.