Scarecrow

Used Cacao Barry products

Alunga™ 41%

Plated Dessert

Scarecrow

Created by

Shunichi Taniyama
Omotesando Ukai-tei, Pastry Chef

Level

level 3

Used Cacao Barry products

Alunga™ 41%

Mousse of Alunga 41%

Ingredients	Preparation
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.
150g Alunga™ 41% 10g hazelnut praliné	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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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

Ingredients	Preparation
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℃.
260g Alunga™ 41%	Pour in and emulsify completely. Rest for one night then put in an ice machine.

Fried Rice

Ingredients	Preparation
Q.S. white rice Q.S. olive oil Q.S. salt	Dry the white rice, fry in olive oil, and sprinkle with salt.

Other

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.

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