Deconstructed Yuzu & Shiso...Deconstructed Yuzu & Shiso Symphony

A sophisticated interplay of sharp citrus yuzu curd, umami-rich white miso scorched meringue, and aromatic shiso-infused emerald oil, anchored by a dark cocoa and black sesame soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, then shock in ice water. Pat dry thoroughly and blend with grapeseed oil until vibrant green. Strain through a coffee filter and set aside.

2. 02

   Make the Black Sesame Soil: Pulse toasted sesame seeds, almond flour, cocoa powder, and a pinch of salt in a processor. Mix with 30g of melted butter to a sandy texture. Spread on a silpat and bake at 160°C (320°F) for 12 minutes. Let cool to crisp up.

3. 03

   Create the Yuzu Curd: Whisk egg yolks, yuzu juice, and granulated sugar in a heatproof bowl over a bain-marie. Stir constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and emulsify the chilled butter cubes one by one with an immersion blender for a silky finish. Chill in a piping bag.

4. 04

   Whisk the Miso Meringue: Beat egg whites to soft peaks. Gradually add caster sugar until stiff, glossy peaks form. Gently fold in the white miso paste until just incorporated. Transfer to a piping bag with a plain nozzle.

5. 05

   Plating: Place a generous line of black sesame soil across the plate. Pipe dots of yuzu curd and miso meringue of varying sizes atop the soil. Use a kitchen torch to lightly caramelize the edges of the meringue.

6. 06

   Final Touch: Drizzle drops of the emerald shiso oil around the plate. Garnish with micro-shiso leaves or edible gold leaf for a professional Michelin finish.