233 g Sugar
167 g Butter
115 g Heavy Cream
113 g Eggs
12.5 g Gelatin (5 sheets silver leaf gelatin, measured dry, softened in ice water, excess water squeezed out)
80 g White Miso Paste
Place the sugar in a medium-sized saucepan and add a little water so it resembles wet sand. Cook the sugar mixture. The water will evaporate and the sugar will caramelize. Let the color of the caramel turn from light amber to medium amber. Take off the heat, whisk in the butter and then the heavy cream until incorporated well.
Place back on the heat while mixing and cook until mixture just starts to boil. Remove from the heat and when the mixture has stopped bubbling, proceed to temper the eggs. Temper the eggs by adding the hot mixture to the eggs in 3 increments while constantly whisking to prevent curdling. Return the mixture to the saucepan. While stirring, heat the mixture to 85C.
Remove from the heat, whisk in the gelatin and strain with a fine sieve into a medium-sized bowl. Add the miso paste and use a hand blender to blend. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring. When cool, set aside. Wrap plastic film around a Matfer 6-¼ inch Round Cake Mold, and make sure it is tight and completely sealed. Turn the mold upside down so the plastic is on the table. Pour 150 grams of the Miso-Caramel Cream in the mold and freeze until it is just set.
GREEN APPLE GELEE
500 g Boiron Green Apple Puree
200 g Simple Syrup (1:1 ratio)
17.5 g Gelatin (7 sheets silver leaf sheets, measured dry, softened in ice water, excess water squeezed out)
In a small saucepan, boil the puree and simple syrup. Remove from heat and stir in the gelatin until dissolved. Set aside in a small-sized bowl to slightly cool.
Pour 175 grams of Green Apple Gelee on top of the frozen Miso-Caramel layer and place it back in the freezer until it is just set.
90 g Corn Oil
90 g Egg Yolks
144 g Milk
225 g All-Purpose Flour
75 g Sugar
9 g Baking Powder
150 g Sugar (for Meringue)
135 g Egg Whites (for Meringue)
In bowl, mix together the corn oil, egg yolks, milk, all-purpose flour, baking powder and first amount of sugar.
In another bowl or in a stand mixer, add the egg whites. Gradually add the 150g sugar and whisk to stiff peaks.
In three batches, fold the meringue into the batter until well incorporated.
Line a half-sheet with parchment. Use your offset spatula to spread the batter in an
Bake at 175C for 10-15 minutes. When the cake is golden brown and springs back to the touch, remove it and let it cool to room temperature.
Using the Matfer 6-¼ inch Round Cake Mold, cut two rounds of the chiffon cake. Discard, freeze or use the remaining cake for another recipe.
Place a piece of the chiffon cake on top of the Green Apple Gelee and freeze this until the cake is ice cold and firm.
Repeat the layering of caramel, gelee and chiffon cake on top of the existing layers. Freeze for a few hours or overnight.
110 g Egg Yolks
90 g Sugar
106 g Milk
20 g Kinako (or half of this amount of a spice of your choice)
15 g Gelatin (6 sheets silver leaf gelatin, measured dry, softened in ice water, excess water squeezed out)
500 g Heavy Cream, whipped
In a heavy saucepan, simmer the milk, kinako and half the sugar. In a bowl, whisk the egg yolks and the remaining sugar.
Temper the egg yolks by gradually adding the hot cream to the yolks. Make sure you constantly whisk and pour slowly; you don’t want to scramble the yolks.
Return the mixture to the saucepan and heat the mixture to 77C, stirring constantly. Remove from the heat, and whisk in the gelatin. Strain into a clean bowl. Cool the mousse over an ice bath. Mixture should be just thick enough to coat the back of a spoon. You don’t want it to get too cold or you won’t be able to fold in the cream.
Whip the cream to medium peaks (not too stiff or it won’t pipe easily).
In three batches, fold the whipped cream into the mousse base until well incorporated. Make sure there are no air bubbles.
Line the outside of a Matfer 7-1/8” Cake Ring with plastic wrap and make sure it is tight and completely sealed. Line the inside with pastry ribbon. Remove the frozen cake core from the 6-1/4” cake ring and set it cake side down in the middle of the larger cake ring.
Pipe your Kinako Mousse around the core and over the top of the cake to fill the larger cake ring.
Using an offset spatula, level the top of the mousse and make sure it’s completely smooth.
Freeze the entire cake. While cake is freezing, make the glaze (or, if freezing overnight, make the glaze an hour prior).
150 g Water
200 g Sugar
200 g Glucose
132 g Condensed Milk
15 g Gelatin (6 sheets silver leaf grade, measured dry, softened in ice water, excess water squeezed out)
200 g White Chocolate
7 g Matcha Powder
7 g Kinako Powder
Boil the water, sugar and glucose. Off heat, add the gelatin and stir until dissolved.
In a medium bowl, add the white chocolate.
Pour the hot mixture over the chocolate. Use a spatula to combine until well blended. Add the condensed milk.
Separate the glaze in half. Using an immersion blender, blend the matcha into one half and kinako into the other.
The Glaze must be at 35-40C before using.
When the cake should be completely frozen and the glaze is at 35-40C, you’re ready
Remove the cake from the freezer, and remove the mold and pastry ribbon, and place
on a rack.
Glaze the cake with the matcha glaze, then randomly with the kinako glaze to create a marbled effect. Shake off the excess.
Transfer to cake board or serving dish. Decorate as desired.
Refrigerate until ready to serve.