Smoked White Chocolate Mousse...Smoked White Chocolate Mousse with Yuzu-Persimmon Gel and Buckwheat Tuile

A refined Michelin-caliber dessert featuring cold-smoked white chocolate, bright citrusy yuzu-persimmon gel, and a delicate, nutty roasted buckwheat tuile.

Ingredients

Cooking Instructions

1. 01

   Place the white chocolate in a bowl covered with plastic wrap. Using a food smoking gun charged with applewood chips, fill the bowl with smoke, seal, and let infuse for 10 minutes. Repeat once for deep smoke flavor.

2. 02

   Submerge the gelatine sheet in ice-cold water for 5 minutes until fully bloomed.

3. 03

   Scald 100ml of heavy cream in a small saucepan. Squeeze excess water from gelatine and stir into cream until dissolved. Pour hot cream over smoked white chocolate, rest 1 minute, then whisk into a glossy emulsion. Cool to 25°C.

4. 04

   Whip remaining 150ml heavy cream to soft peaks. Gently fold cream into smoked white chocolate mixture in three batches. Pipe into silicone sphere molds and freeze for 2 hours.

5. 05

   For the gel, blend persimmon puree, yuzu juice, sugar, and agar-agar in a saucepan. Bring to a boil over medium heat, whisking constantly for 1 full minute to activate agar.

6. 06

   Pour persimmon mixture onto a shallow tray and chill completely until firm. Transfer solid gel to a high-speed blender and process until completely smooth and fluid. Store in a squeeze bottle.

7. 07

   To prepare tuile, whisk together egg whites, melted butter, powdered sugar, buckwheat flour, and all-purpose flour until seamless. Rest batter in refrigerator for 15 minutes.

8. 08

   Spread batter thinly over leaf-shaped silicone stencils. Bake at 160°C (320°F) for 6 to 8 minutes until light golden crisp. Curve over a rolling pin immediately while warm.

9. 09

   Unmold mousse spheres 20 minutes prior to plating to allow soft, velvety thaw in refrigerator.

10. 10

    Plate by piping precise dots of yuzu-persimmon gel. Nestle smoked white chocolate mousse off-center, arrange crisp buckwheat tuile, micro mint, and delicate flecks of edible gold leaf.