White Miso “Pot De Crème” | Green Tea Génoise Crumbs | Kumquat Marmalade | Kumquat Jelly

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Why These Flavors Work

In very general terms, flavors from a particular area may go well together, with the emphasis on “may.” In this case, these are Asian ingredients that happen to get along well. White miso, more a taste (umami) than a flavor (caramel-like), helps really round out all of the flavors in this dessert. The green tea is the subtlest flavor, with grassy, herbal notes, and the kumquat is the foremost frontal flavor, adding citrus sweetness to the dessert.

Ingredients

Method

Assembly Procedure

  1. Spoon 30 g/1.06 oz of kumquat marmalade inside a cup or bowl.
  2. Make the white miso “pot de crème” and pour about 75 g/2.5 oz of it on top of the marmalade. Let it set in the refrigerator. The top layer may form a skin; therefore it should be coated with the green tea génoise crumbs as soon as possible.
  3. Spoon 15 g/.5 oz of green tea génoise crumbs over the pot de crème and even it out so that there is a straight layer of crumbs.
  4. Place a kumquat jelly disk over the crumbs.
  5. Place a small piece of silver leaf over the disk. Reserve refrigerated or display.

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