Scarecrow

Scarecrow

Level:
Difficult

Mousse of Alunga 41%

Used products: Mousse of Alunga 41%

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

Preparation: Mousse of Alunga 41%

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

Used products: Mousse of Alunga 41%

Preparation: Mousse of Alunga 41%

Pour into the couverture chocolate while straining and completely emulsify.

Used products: Mousse of Alunga 41%

  • 240 g
    half whipped cream 35%

Preparation: Mousse of Alunga 41%

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

Sudachi Gelatin

Used products: Sudachi Gelatin

  • 3 g
    powdered gelatin
  • 15 g
    mineral water

Preparation: Sudachi Gelatin

Soak the gelatin beforehand.

Used products: Sudachi Gelatin

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

Preparation: Sudachi Gelatin

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

Mugwort Meringue

Used products: Mugwort Meringue

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

Preparation: Mugwort Meringue

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

Used products: Rice Pudding

  • 100 g
    white rice
  • 1 l
    milk
  • 75 g
    granulated sugar
  • 100 g
    butter
  • 1 beans(s)
    Vanilla

Preparation: Rice Pudding

Combine all ingredients and heat until the rice is cooked.

Sorbet Rice Pudding

Used products: Sorbet Rice Pudding

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

Preparation: Sorbet Rice Pudding

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

Alunga™ Sorbet

Used products: Alunga™ Sorbet

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

Preparation: Alunga™ Sorbet

Combine, heat to 50°C and mix well.

Used products: Alunga™ Sorbet

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

Preparation: Alunga™ Sorbet

Combine the remaining ingredients and heat to 85℃.

Preparation: Alunga™ Sorbet

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

Fried Rice

Used products: Fried Rice

  • Q.S.
    white rice
  • Q.S.
    Olive oil
  • Q.S.
    salt

Preparation: Fried Rice

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.