Koji Ice Cream
Sakura-Poached Rhubarb, Rhubarb- Pink Peppercorn Compote, Charcoal Meringue Tuile, Sakura Glass, Sakura Petals
Pastry Chef Ellie Estrada-Londo of Nisei | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Sakura Glass:
450 grams white peach purée
120 grams Decomalt
50 grams umeboshi, seeded
8 grams preserved sakura powder
25 grams salted sakura, rinsed, dried, stemmed, and finely chopped
Charcoal Meringue Tuile:
220 grams powdered sugar
100 grams egg whites
20 grams yogurt powder
8 grams activated charcoal
5 grams umeboshi powder
Rhubarb-Pink Peppercorn Compote:
5 grams ground pink peppercorns, toasted
13 grams apple pectin
500 grams rhubarb
125 grams caster sugar
6 grams kosher salt
Sakura-Poached Rhubarb:
400 grams caster sugar
Kosher salt
400 grams sakura vermouth
50 grams rhubarb, cleaned, cut into 1½-inch oblique, trim reserved
Koji Ice Cream:
1 kilogram heavy cream
500 grams koji rice
230 grams crème fraîche
30 grams wildflower honey
50 grams nonfat milk powder
15 grams lemon juice
4 grams kosher salt
2.2 grams Uno Stabilizer
To Assemble and Serve:
Yield: 1 serving
Flaky salt
Sakura petals
METHOD
For the Sakura Glass:
Heat dehydrator to 80°F. In a Vitamix Commercial blender, add peach purée, Decomalt, umeboshi, and sakura powder. Blend until smooth and Decomalt is fully dissolved. Add sakura flowers and blend until the flowers are fully incorporated. Transfer mixture to a silicone-lined sheet tray. Spread into thin layer. Rest 3 hours, or until fully dried. Peel and transfer to mesh screen-lined dehydrator tray. Dehydrate additional 1 hour. Transfer to an airtight container with desiccant packets. Reserve.
For the Charcoal Meringue Tuile:
Heat dehydrator to 100°F. In the bowl of a stand mixer fitted with a whisk attachment, mix all ingredients on medium speed until soft peaks are achieved, continuously scraping down sides to incorporate. Transfer to acetate paper and spread mixture into a thin layer. Dust with additional umeboshi powder. Dehydrate 3 hours, or until fully dried. Transfer to an airtight container with desiccant packets. Reserve.
For the Rhubarb-Pink Peppercorn Compote:
In a mixing bowl, combine 25 grams sugar and apple pectin. Set aside. In a heavy-bottomed saucepan over medium heat, combine rhubarb, 100 grams sugar, and salt. Cook until sugar has fully dissolved. Add peppercorns and bring mixture to a simmer. Once simmering, add sugar mixture and cook until compote has thickened to desired consistency. Remove from heat. Cover with plastic wrap and let cool. Transfer to an airtight container and refrigerate.
For the Sakura-Poached Rhubarb:
In a saucepan over medium heat, add sugar and 200 grams water. Season with salt. Bring mixture to a simmer. Reduce heat and add vermouth. Cook until alcohol has burned off. Add reserved rhubarb trim. Cook until mixture achieves a pink color. Using a slotted spoon, remove rhubarb trim. Add rhubarb obliques and cook 4 minutes. Strain, transfer to an airtight container, and refrigerate.
For the Koji Ice Cream:
Heat the water bath of an immersion circulator to 140°F. In vacuum bags, combine heavy cream and koji rice. Seal and cook sous vide 12 hours. Let cool over an icebath. Strain and transfer 300 grams to a large saucepan over low heat. Whisk in crème fraîche, honey, milk powder, and lemon juice. In a mixing bowl, combine remaining ingredients. Whisk into cream mixture. Remove from heat. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Let cool over an ice bath. Transfer to Pacojet beakers and freeze overnight. The next day, spin 2 hours. Transfer to an airtight container and freeze.
To Assemble and Serve:
Pipe one 3-inch circle Rhubarb Pink Peppercorn Compote at the base of a chilled serving bowl. Place 4 pieces Sakura-Poached Rhubarb around circle. Place 1 rocher scoop Koji Ice Cream in center of circle. Season with salt. Cover with desired amount Charcoal Meringue Tuile and Sakura Glass, forming an abstract mosaic shape. Finish with sakura petals.
