Momotaro

White Peach Entremet, White Peach-Jasmine Ice Cream, Greek Yogurt Mousse, White Peach-Jasmine Kanten, White Peach-Jasmine Jelly, White Peach Mochi Dango, White Peach Nectar

Pastry Chef Ellie Estrada-Londo of Nisei | San Francisco, CA

”This is a whimsical, layered white peach dessert inspired by the Japanese folk legend Momotaro, also known as Peach Boy. A peach-shaped entremet is filled with a fragrant white peach and jasmine ice cream and rests on a cloud of tart yogurt mousse, all hidden under a delicate cocoa butter shell. It’s served with white peach mochi, peach-jasmine jelly, and shimmering kanten. White peaches are symbols of good fortune and prosperity in Japan. The Perfect Purée of Napa Valley’s white peach purée captures that effervescent summer flavor flawlessly, allowing me to bring the legend to life year-round.” — Pastry Chef Ellie Estrada-Londo

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Adapted by StarChefs  |  MONTH YEAR  |  Photo: Leo Gong

INGREDIENTS

White Peach Water:
600 grams white peaches, pitted and cut into eighths
200 grams The Perfect Purée of Napa Valley white peach purée
90 grams granulated sugar
1 lemon, sliced

Jasmine Tea:
40 grams jasmine tea

White Peach-Jasmine Jelly:
30 grams granulated sugar
12 grams silver leaf gelatin, bloomed

White Peach-Jasmine Kanten:
30 grams granulated sugar
6.6 grams agar agar powder

White Peach Mochi Dango:
300 grams The Perfect Purée of Napa Valley white peach purée
200 grams mochiko flour
80 grams shiratamako flour
120 grams granulated sugar
75 grams honey
25 grams lemon juice

White Peach Nectar:
200 grams The Perfect Purée of Napa Valley white peach purée
200 grams white peaches, pitted and quartered
50 grams granulated sugar

White Peach-Jasmine Ice Cream:
1.4 kilograms The Perfect Purée of Napa Valley white peach purée
300 grams heavy cream
40 grams lemon juice
250 grams granulated sugar
240 grams honey
24 grams silver leaf gelatin, bloomed
1.22 grams uno stabilizer

Yogurt Mousse:
245 grams full-fat Greek yogurt
220 grams heavy cream
20 grams yogurt powder
150 grams granulated sugar
13 grams silver leaf gelatin, bloomed

Velour Coating:
240 grams melted cocoa butter
160 grams melted white chocolate
1 gram fat-soluble pink food coloring

To Assemble and Serve:
White peach supremes
Picked micro lemon verbena
Gold leaf

METHOD

For the White Peach Water:
In a large saucepan over medium-high heat, combine peaches, The Perfect Purée of Napa Valley white peach purée, sugar, and 1.5 kilograms water. Top with lemon slices. Bring mixture to a simmer. Using tongs, remove lemon slices and cook additional 30 minutes, or until peaches become translucent. Strain and let cool. Transfer to an airtight container and refrigerate.

For the Jasmine Tea:
In a saucepan over medium heat, bring 1 kilogram water to 100°F.  Remove from heat and add jasmine tea. Let steep 10 minutes at room temperature. Transfer to an airtight container and refrigerate 16 hours. The next day, strain, bottle, and refrigerate.

For the White Peach-Jasmine Jelly:
In a saucepan over medium heat, bring sugar, 175 grams Jasmine Tea, and 125 grams White Peach Water to a simmer. Whisk in bloomed gelatin. Transfer to a greased 6-inch square pan. Cover and refrigerate 3 hours. Once set, cut into ½-inch cubes. Transfer to an airtight container and refrigerate.

For the White Peach-Jasmine Kanten:
In a saucepan over medium heat, bring all ingredients, 200 grams White Peach Water, and 100 grams Jasmine Tea to a boil. Transfer to a 6-inch square pan. Cover and refrigerate 1 hour. Once set, cut into flower shapes. Transfer to an airtight container and refrigerate.

For the White Peach Mochi Dango:
Prepare and heat a steamer. In a blender, combine The Perfect Purée of Napa Valley white peach purée, flours, sugar, honey, and lemon juice. Blend 2 minutes, or until sugar and flour are fully dissolved. Add mochiko flour and blend until smooth. Transfer mixture to a piping bag. Refrigerate until chilled. Pipe into 1-inch silicone molds. Steam 17 minutes. Let cool. Transfer to an airtight container and freeze.

For the White Peach Nectar:
In a vacuum bag, combine all ingredients. Seal and let sit 1 hour at room temperature. Strain, bottle, and reserve.

For the White Peach-Jasmine Ice Cream:
In a mixing bowl, combine The Perfect Purée of Napa Valley white peach purée, cream, and lemon juice. Set aside. In a saucepan over medium heat, bring sugar, honey, and 225 grams Jasmine Tea to a simmer. Whisk in bloomed gelatin, stabilizer, and reserved cream mixture. Using an immersion blender, blend mixture until smooth. Process in an ice cream machine according to manufacturer’s instructions. Transfer to piping bags and refrigerate.

For the Yogurt Mousse:
In a blender, combine yogurt, 120 grams heavy cream, and yogurt powder. Set aside. In a saucepan over medium heat, bring sugar and remaining 100 grams heavy cream to a boil. Once boiling, whisk in gelatin until fully dissolved. Add yogurt mixture. Using an immersion blender, blend mixture until smooth. Transfer to a siphon canister with two charges. Refrigerate.

For the Velour Coating:
In a blender, combine all ingredients and blend until mixture reaches 100°F. Transfer to a spray gun and set aside.

For the White Peach Entremet:
Remove White Peach Mochi Dango from freezer and let come to room temperature. Place 3-inch peach-shaped silicone molds on a sheet tray. Fill two-thirds of the way up with Yogurt Mousse. Pipe White Peach-Jasmine Ice Cream on top. Using an offset spatula, smooth into an even layer. Freeze 16 hours.

To Assemble and Serve:
Unmold White Peach Entremet and spray with Velour Coating. Freeze until chilled. Place 1 White Peach Entremet on clean work surface and let sit 15 minutes at room temperature. Transfer to a serving plate. Place desired amount white peach supremes, White Peach-Jasmine Jelly, White Peach-Jasmine Kanten, and White Peach Mochi Dango around White Peach Entremet. Garnish with lemon verbena and gold leaf. Tableside, pour desired amount White Peach Nectar over top.

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