Yuzu White Chocolate Cremeux...Yuzu White Chocolate Cremeux with Black Sesame Crumble and Shiso Gel

An elegant interplay of sharp citrus and deep earthy tones, featuring a velvety yuzu-infused white chocolate cremeux, a dramatic jet-black toasted sesame crumble, and a vibrant, refreshing shiso leaf fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Gel: Blanch the shiso leaves in boiling water for 5 seconds, then immediately shock in ice water to lock in the vibrant green color. Drain and pat dry.

2. 02

   Blend the blanched shiso leaves with 100ml of cold water, 30g of sugar, and the lime juice until completely smooth. Strain through a fine-mesh chinois.

3. 03

   Whisk the agar-agar into the strained shiso liquid in a small saucepan. Bring to a boil, stirring constantly, and let boil for 1 minute to activate the agar. Pour into a shallow container and refrigerate until completely set and firm (about 30 minutes).

4. 04

   Once set, chop the shiso gel into rough cubes and transfer to a high-speed blender. Blend until it transforms into a perfectly smooth, glossy fluid gel. Transfer to a piping bag or squeeze bottle and refrigerate.

5. 05

   Make the Cremeux: Bloom the gelatin sheets in a bowl of ice-cold water for 5-10 minutes. In a medium saucepan, bring the milk and heavy cream to a gentle simmer.

6. 06

   In a heatproof bowl, whisk the egg yolks with 30g of sugar until slightly pale. Slowly ladle the hot cream mixture into the yolks while whisking constantly to temper. Return the entire mixture to the saucepan over low heat.

7. 07

   Cook the custard (creme anglaise) stirring constantly with a spatula until it reaches 82°C (180°F) and coats the back of a spoon. Remove from heat immediately, squeeze excess water from the gelatin, and stir it into the hot custard until dissolved.

8. 08

   Place the white chocolate in a tall container. Pour the hot custard over the chocolate and let stand for 1 minute. Use an immersion blender to emulsify until smooth and glossy. Slowly stream in the yuzu juice while blending. Pour into silicone molds or serving glasses and chill for at least 4 hours to set.

9. 09

   Bake the Black Sesame Crumble: Preheat oven to 160°C (325°F). In a food processor, pulse the toasted black sesame seeds, flour, cold cubed butter, charcoal powder, and a pinch of salt until it forms a sandy, crumbly texture. Spread evenly onto a baking sheet lined with a silicone mat.

10. 10

    Bake the crumble for 12-15 minutes until fragrant and dried out. Let cool completely; it will become crisp as it cools.

11. 11

    Assemble and Plate: Place a generous spoonful of the black sesame crumble offset on a plate. Unmold the yuzu cremeux and rest it partially on the crumble. Pipe delicate, varying-sized dots of the vibrant green shiso gel around the plate. Garnish with micro-shiso leaves and a touch of edible gold leaf if desired.