Mugwort Delice

Name: Mugwort Delice
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: Serves 5-6
Cuisine: Korean
Ingredients: 42 g caster sugar; 5 g Cointreau; 22 g glucose; edible jasmine flowers; 88 g unsalted butter; 80 g caster sugar (B); 35 g egg; red beans; macaroons; 42 g muscovado sugar; 8 g cake flour; 200 g marzipan rohmasse; 12 g lemon juice; 72 g egg yolks, whisked; 8 g rice flour; 35 g cake flour; 3 g Cognac; 8 g hazelnut praliné; 6 g pectin NH; 30 g apricot purée; 59 g water; 10 g whipping cream; gold leaf; 26 g soybean powder, roasted; 62 g egg yolks; 32 g water; ½ vanilla pod, seeds scraped; 55 g egg yolks; 2 g mugwort powder; 160 g whole milk

Preparation info

Serves
5-6

Difficulty
Complex
Ready in
3 hr 30

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the mugwort biscuit Joconde

200 g marzipan rohmasse
35 g egg
55

Asia
Korea
Dessert
Vegetarian

Method

Step 1: For the mugwort biscuit, preheat the oven to 200°C. Add the marzipan, egg, egg yolks, vanilla, cream, mugwort powder and salt to the bowl of a stand mixer fitted with the paddle attachment. Combine on moderate speed until smooth. Switch to the whisk attachment and beat the mixt