Yuzu-Infused White Chocolate Mousse...Yuzu-Infused White Chocolate Mousse with Miso-Caramel Shards and Toasted Sesame Soil

A delicate balance of vibrant Japanese citrus and savory umami, featuring an aerated white chocolate base contrasted by earthy black sesame and crisp miso-infused caramel.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheet in ice-cold water for 5 minutes. Meanwhile, melt the white chocolate over a double boiler until smooth.

2. 02

   Heat 50ml of the cream with the yuzu juice until just simmering. Remove from heat, squeeze excess water from the gelatin, and whisk it into the warm liquid until dissolved.

3. 03

   Gradually pour the yuzu-cream mixture into the melted chocolate, whisking from the center to create a shiny, elastic emulsion. Let cool to 30°C.

4. 04

   Whip the remaining 250ml of cream to soft peaks. Gently fold the cream into the chocolate mixture in three stages to maintain aeration. Pour into silicone sphere molds and chill for at least 4 hours.

5. 05

   For the sesame soil: Combine ground sesame seeds, almond flour, and cold butter. Rub together to form crumbs and bake at 160°C (320°F) for 12 minutes until fragrant. Let cool completely.

6. 06

   For the miso-caramel: Melt sugar in a heavy-bottomed pan until it reaches a deep amber color. Whisk in the miso paste quickly, then immediately pour onto a silicone mat. Spread as thinly as possible and let harden. Once cool, crack into jagged shards.

7. 07

   Plating: Place a generous spoonful of sesame soil on the plate. Unmold the mousse and place it atop the soil. Garnish with miso-caramel shards and optional micro-shiso leaves or edible gold leaf.