La Nuit Rouge: Native Strawberries, Black Sesame, Caramelized Coconut, Kinako, and Kalamansi

Adapted by StarChefs.com
March 2015

INGREDIENTS:

Coconut Crème Fraîche
(Yield: 1 quart)
2 cans coconut milk
1 tablespoon kalamansi lime juice
Strawberry Sorbet
(Yield: 1 quart)
160 grams sugar
8 grams sorbet stabilizer
300 grams water
75 grams glucose powder
25 grams invert sugar
1000 grams strawberry purée
yuzu juice
salt
Caramelized Coconut Milk Jam
(Yield: 2 to 3 cups)
2 cans coconut milk
200-250 grams sugar
teaspoon baking soda
salt
Black Sesame Mochi
(Yield: 1 quarter sheet tray)
175 grams mochiko (sweet glutinous rice flour)
150 grams sugar
30 grams black sesame paste
300 grams boiling water
4 grams salt
cornstarch and powdered sugar in 50/50 ratio for dusting
Kalamansi Lime Pâte de Fruits
(Yield: 1 quarter sheet tray)
262.5 grams kalamansi purée
319 grams sugar
10 grams pectin
56.25 grams glucose
2 grams citric acid
sugar mixed with 2% malic acid
Black Sesame-Coconut Crumble
(Yield: 1 quart)
160 grams black sesame seeds
60 grams tapioca starch
90 grams Demerara sugar
60 grams sugar
25 grams desiccated coconut
6 grams salt
Black Sesame Tuile
200 grams glucose
200 grams fondant
200 grams isomalt
50 grams black sesame paste
Black Sesame Sauce
(Yield: 1 cup)
100 grams black sesame paste
35 grams simple syrup
1 gram salt
Salted Coconut Sauce
(Yield: cup)
20 grams coconut purée
1 gram salt
0.2 grams xanthan gum
Strawberries
(Yield: 1 pint)
1 pint local strawberries
1 tablespoon kalamansi lime juice
50 grams sugar
salt
To Assemble and Serve
Kinako powder
sugar
salt

METHOD:

Coconut Crème Fraîche

Combine coconut milk and lime juice in a medium saucepot and heat to 83°C. Transfer to a clean container, cover with cheesecloth, and rest at room temperature 48 hours. Spoon off thick coconut layer which forms on top, and refrigerate remaining crème fraîche for up to one week. 

Strawberry Sorbet

Stir together 60 grams sugar and sorbet stabilizer. In a large saucepot, combine remaining 100 grams sugar with water, glucose powder, and invert sugar and cook to 50°C/120°F. Whisk in stabilizer mixture, return to a boil, and cook 30 seconds. Chill syrup completely, then combine with strawberry purée. Season to taste with yuzu juice and salt. Process in an ice cream machine according to manufacturer’s instructions.

Caramelized Coconut Milk Jam

In a medium saucepot, combine coconut milk and sugar and bring to a simmer over low heat. Whisk in baking soda, then continue to simmer gently until caramelized, thickened, and reduced—about 20 minutes. Season with salt. If milk jam separates, blend to re-emulsify.

Black Sesame Mochi

Sift mochiko into a microwave safe bowl. Add sugar, sesame paste, and boiling water; whisk until combined. Cover bowl tightly with plastic wrap and microwave on high for 2 minutes. Stir with a rubber spatula then recover tightly with new plastic wrap. Cook another 2 minutes, stir again, reseal. Cook for two 1-minute intervals, stirring and re-wrapping in between. Mochi should become sticky and bubble and develop a slight chew. Sift cornstarch/powdered sugar mixture over a silicone baking mat or acetate sheet. Pour hot mochi on top, then sift more cornstarch mixture on top. Carefully roll hot mochi to an even sheet about inch thick. Freeze until solid, then dice into cubes.

Kalamansi Lime Pâte de Fruits

Line a quarter sheet tray with acetate. In a large heavy saucepan, heat kalamansi purée to 40°C/104°F.  In a small bowl, whisk together 31.5 grams sugar and pectin, then whisk into hot purée. Bring mixture to a boil, stirring constantly. Add remaining  sugar and glucose and cook to 106°C/223°F. Remove from heat and stir in citric acid. Pour onto prepared quarter sheet tray and rest at room temperature until set. Cut into very thin strips and toss in sugar mixed with malic acid.

Black Sesame-Coconut Crumble

Heat oven to 300°F. In a spice grinder, combine black sesame seeds and tapioca starch and grind to a powder. Combine sesame powder with remaining ingredients and mix well. Spread on a parchment-lined half sheet tray and bake until nicely toasted; cool at room temperature. Transfer crumble to a vacuum bag and spread in a thin layer; compress fully. Freeze compressed crumble, remove from bag, and break into shards. Keep shards frozen until use.

Black Sesame Tuile

Line a sheet tray with a silicone baking mat. In a medium saucepot, combine glucose, fondant, and isomalt and cook to 320°F. Whisk in black sesame paste, then immediately pour onto prepared sheet tray; cool fully at room temperature. Heat the oven to 350°F.  Line a sheet tray with a silicone baking mat and lightly spray with nonstick spray. Break hardened sugar into pieces and grind to a fine powder in a spice grinder. Use a small sieve to sift tuile powder in an even layer over the prepared tray. Top with another silicone baking mat sprayed with non-stick spray and bake for 2 minutes. Cool slightly before removing top silicone baking mat and pulling/breaking tuile as desired. Reheat slightly to stretch tuile if desired.

Black Sesame Sauce

Mix together sesame paste, simple syrup, and salt.

Salted Coconut Sauce

Combine 100 grams Coconut Crème Fraîche, coconut purée, salt, and xanthan gum in a spice grinder and blend until smooth. Transfer to a squeeze bottle.

Strawberries

Combine strawberries, lime juice, sugar, and salt in a vacuum bag and compress fully. Immediately cut bag to relieve pressure and transfer strawberries to another container; refrigerate until needed.

To Assemble and Serve

On a round plate, draw a few swoops of Black Sesame Sauce on the left side. Apply five dots each of Salted Coconut Sauce and Caramelized Coconut Milk Jam over the Black Sesame Sauce. Spread Black Sesame-Coconut Crumble in a line and place Strawberries on top of crumble. Toss five pieces of Black Sesame Mochi in kinako powder seasoned with sugar and salt, then arrange on plate. Twirl two ribbons of Kalamansi Lime Pâte de Fruits into spirals around the mochi. Set a quenelle of Strawberry Sorbet on the crumble and top with a Black Sesame Tuile.