Scarecrow

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.

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

Soak the gelatin beforehand.

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

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

Combine all ingredients and heat until the rice is cooked.

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

Combine, heat to 50°C and mix well.

Combine the remaining ingredients and heat to 85℃.

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

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

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.