Scarecrow

Used Cacao Barry products
Plated Dessert

Scarecrow

Created by
  • Shunichi Taniyama
    Omotesando Ukai-tei, Pastry Chef
Level
level 3
Used Cacao Barry products
Recipe components

Mousse of Alunga 41%

IngredientsPreparation
  • 114g
    milk
  • 94g
    egg yolks
  • 26g
    granulated sugar

Heat the crème anglaise.
Mix and carefully place 10g at a time into in a hemispherical Ø42mm flexipan. Quickly refrigerate.

Pour into the couverture chocolate while straining and completely emulsify.

  • 240g
    half whipped cream 35%

Mix and carefully place 10g at a time into in a hemispherical Ø42mm flexipan. Quickly refrigerate.

Sudachi Gelatin

IngredientsPreparation
  • 3g
    powdered gelatin
  • 15g
    mineral water

Soak the gelatin beforehand.

  • 100g
    sudachi juice
  • 26g
    honey
  • 60g
    granulated sugar
  • 40g
    mineral water
  • pinch
    saffron
  • 50g
    sake

Mix, raise to above 50℃, add the gelatine, and strain.

Mugwort Meringue

IngredientsPreparation
  • 100g
    egg white
  • 85g
    granulated sugar
  • 25g
    corn starch
  • 107g
    icing sugar
  • 6g
    mugwort powder
  • 100g
    egg white

Combine and put through a sieve. Gently combine with the meringue.
Fire on reverse side of the same flexipan used to prepare the mousse.

Rice Pudding

IngredientsPreparation
  • 100g
    white rice
  • 1l
    milk
  • 75g
    granulated sugar
  • 100g
    butter
  • 1bean(s)
    vanilla

Combine all ingredients and heat until the rice is cooked.

Sorbet Rice Pudding

IngredientsPreparation
  • 250g
    milk
  • 100g
    35% fat liquid cream
  • 80g
    granulated sugar
  • 1g
    salt

Combine all ingredients with the rice pudding, pour into a Pacocan, and quickly refrigerate.
When hardened, spin in the Pacojet.

Alunga™ Sorbet

IngredientsPreparation
  • 600g
    milk
  • 50g
    invert sugar
  • 20g
    starch syrup

Combine, heat to 50°C and mix well.

  • 140g
    35% fat liquid cream
  • 20g
    granulated sugar
  • 5g
    stabilizer

Combine the remaining ingredients and heat to 85℃.

Pour in and emulsify completely.
Rest for one night then put in an ice machine.

Fried Rice

IngredientsPreparation
  • Q.S.
    white rice
  • Q.S.
    olive oil
  • Q.S.
    salt

Dry the white rice, fry in olive oil, and sprinkle with salt.

Other

IngredientsPreparation
  • Q.S.
    hazelnut shortbread
  • Q.S.
    granita sake
  • Q.S.
    apricot liquor
  • Q.S.
    persimmons
  • Q.S.
    pear(s)
  • Q.S.
    sudachi
  • Q.S.
    shichimi

Assembly

① Line up the cut persimmons and pears on the plate and spread the sauce.
② Place the hazelnut shortbread on ①, wrap in the sorbet rice pudding, and top with the chocolate tube.
③ Stuff an Alunga™ chocolate tube from ② with the sorbet rice pudding and the sake granita. Stick in a head of rice for decoration.
④ Thinly spread the Alunga with a brush tip on the inside of the mugwort meringue. Inlay with the mousse of Alunga.
⑤ Place the Alunga sorbet on the surface of the gelatin in ④ and decorate with the fried rice.
⑥ Serve on a plate with sake lees ganache (for use with petits fours), sudachi, and black shichimi for garnishes.
⑦ Enjoy with sudachi and black shichimi added to taste.