Yuzu-White Chocolate Crémeux with...Yuzu-White Chocolate Crémeux with Black Sesame Sponge and Ginger-Plum Compote

A Michelin-worthy harmony of velvety yuzu-infused white chocolate, airy microwave black sesame sponge, and a vibrant, spicy ginger-plum compote.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheet in a bowl of ice-cold water for 5-10 minutes. In a small saucepan, bring the heavy cream and whole milk to a gentle simmer over medium heat.

2. 02

   In a medium bowl, whisk the 4 egg yolks with 20g of granulated sugar until pale. Slowly ladle the hot cream mixture into the yolks while whisking constantly to temper. Return the mixture to the saucepan.

3. 03

   Cook the custard over medium-low heat, stirring constantly with a spatula, until it reaches 82°C (180°F) and coats the back of a spoon. Remove from heat immediately, squeeze excess water from the gelatin sheet, and whisk it into the hot custard until dissolved.

4. 04

   Place the chopped white chocolate in a medium bowl. Pour the hot custard over the chocolate and let stand for 1 minute. Emulsify with an immersion blender until perfectly smooth, then gently fold in the yuzu juice. Pour the crémeux into silicone dome molds (or glasses) and refrigerate for at least 4 hours to set.

5. 05

   Prepare the black sesame sponge: In a blender, combine the black sesame paste, 3 egg whites, 1 egg yolk (reserved from the crémeux), 30g of granulated sugar, and all-purpose flour. Blend until completely smooth. Strain through a fine-mesh sieve into an iSi whipping siphon and charge with 2 N2O gas chargers. Shake vigorously.

6. 06

   Make 3 small slits in the bottom of 4 paper cups. Dispense the black sesame foam into each cup until 1/3 full. Microwave each cup individually on high for 40 seconds. Invert the cups onto a wire rack and let cool completely before tearing the sponge into rustic, organic pieces.

7. 07

   Prepare the compote: In a small saucepan, combine the diced red plums, remaining 40g of granulated sugar, grated ginger, and lemon juice. Simmer over medium-low heat for 10-12 minutes until the plums are tender and the liquid has reduced to a syrupy consistency. Remove from heat and chill.

8. 08

   To assemble, carefully demold the yuzu crémeux and place in the center of each serving plate. Artfully spoon the ginger-plum compote alongside the crémeux. Accent the plate with torn pieces of the black sesame sponge, and garnish with fresh micro-basil leaves.