Yukimi Daifuku: Mochi-wrapped Clementine Ice Cream, White Ear Mushroom, Lotus Root Snowflake, and Almond Oil Snow

Adapted by StarChefs.com
March 2012
Yield: 1 serving


Clementine Ice Cream
450 grams milk
450 grams cream
250 grams sugar
500 grams egg yolks
500 grams clementine purée
Mochi Skin
250 grams rice flour
100 grams sugar
400 grams water
Frozen White Ear Mushroom
1 mushroom
simple syrup
Almond Oil Snow
40 grams almond oil
20 grams tapioca maltodextrin
White Chocolate Cream
80 grams white chocolate
40 grams milk
½ sheet gelatin
100 grams whipped cream
Lotus Root Snowflake
1 piece lotus root
500 grams simple syrup


For the Clementine Ice Cream:

Heat the milk and cream in a medium pot until simmering. Whisk the sugar and egg yolks together, then temper the liquid into the yolk mix. Cook to 180°F, cool, and then whisk in purée. Process through an ice cream machine according to manufacturer’s instructions.

For the Mochi Skin:

Mix the rice flour, sugar, and water in a pot and cook on low heat, whisking constantly. Cook until very stick and transparent.

For the Frozen White Ear Mushroom:

Soak the mushrooms overnight in water. Heat in simple syrup and cool on a non-stick baking mat. Freeze.

For the Almond Oil Snow:

Buzz the oil and tapioca together in a food processor until a powder forms.

For the White Chocolate Cream:

Boil the milk and pour it over the white chocolate, stirring slowly to make a ganache. Slowly heat the bloomed gelatin in a small sauce pot, stir it into ganache, and then fold in the whipped cream.

For the Lotus Root Snowflake:

Heat the simple syrup and add lotus root. Lay out on a non-stick baking mat, and dry in a slightly warm oven (or in a warm, dry place) until crispy. Sprinkle with confectioner’s sugar.

To Assemble and Serve:

Place the Ice Cream on the plate, then add the Lotus Root Snowflake on top and the White Chocolate Cream to the side. Sprinkle Almond Oil Snow on top of the dish.