Smoked White Chocolate Ganache...Smoked White Chocolate Ganache with Yuzu Miso Gel and Black Sesame Tuile

An elevated, multi-textured dessert balancing the velvety richness of applewood-smoked white chocolate with vibrant citrus acidity, umami miso, and a crisp, nutty finish.

Ingredients

Cooking Instructions

1. 01

   Infuse the cream using a handheld smoking gun with applewood chips for 10 minutes, covered tightly with plastic wrap.

2. 02

   Bring the smoked cream to a gentle simmer, pour over chopped white chocolate in three additions, and emulsify with an immersion blender until glossy. Chill in quenelle silicone molds for at least 4 hours.

3. 03

   Whisk yuzu juice, 40ml water, white miso, and agar-agar in a small saucepan. Bring to a rolling boil for 60 seconds, then pour into a shallow dish to set completely in the refrigerator.

4. 04

   Transfer the set yuzu-miso jelly to a high-speed blender and process until an ultra-smooth, glossy fluid gel forms. Transfer to a squeeze bottle.

5. 05

   Prepare the tuile batter by whisking egg white, powdered sugar, melted butter, flour, and black sesame seeds. Spread thinly onto a silicone baking mat into organic shapes and bake at 170°C (340°F) for 6–8 minutes until crisp.

6. 06

   To plate: unmold the smoked white chocolate ganache onto the center of chilled plates, pipe precise dots of yuzu miso gel around it, shard the black sesame tuile delicately on top, and finish with micro shiso.