Murano Glass
Tonka Bean-Yogurt Cream, Apple Caramel, Black Olive Caramel, Apple-Tarragon Jelly, Isomalt, Edible Flowers
Pastry Chef Micaela Victoria of March | Houston, TX
Adapted by StarChefs | October 2025 | Photo: Will blunt
INGREDIENTS
Isomalt Decoration:
200 grams fondant
100 grams isomalt
100 grams glucose
Green food coloring
Purple food coloring
Apple-Tarragon Jelly:
Yield: 40 portions
150 grams granulated sugar
2 pods star anise
200 grams apple juice
30 grams lime juice
7 grams agar agar
5 grams Kappa Carrageenan
5 grams citric acid
20 grams tarragon
250 grams brunoise apples
Apple Caramel:
Yield: 60 portions
380 grams heavy cream
140 grams glucose
140 grams granulated sugar
120 grams unsalted butter
2 grams kosher salt
15 grams pure vanilla extract
400 grams apple juice
Black Olive Caramel:
Yield: 30 portions
150 grams pitted black olives
170 grams granulated sugar
½ gram xanthan gum
Tonka Bean-Yogurt Cream:
Yield: 20 portions
4 grams gelatine, bloomed
150 grams Greek yogurt
50 grams powdered sugar
8 grams yogurt powder
1½ grams grated tonka beans
250 grams heavy cream
To Assemble and Serve:
Edible flowers
METHOD
For the Isomalt Decoration:
Heat Vulcan combination oven to 650°F on high fan setting. to In a pot over medium heat, heat fondant, isomalt and glucose to 284°F. Divide mixture evenly into two mixing bowls. Stir green food coloring into one bowl and red food coloring into second bowl. Pour mixtures separately onto silpat-lined sheet trays and let cool. Transfer green mixture to a food processor and process until a fine powder is achieved. Repeat process with red mixture. Place chablon stencil on a silpat-lined sheet tray. Fill with colored powders. Bake 2 minutes. Let cool and reserve.
For the Apple-Tarragon Jelly:
In a saucepan over medium-high heat, bring the sugar and 150 grams water to a boil. Cook until sugar is fully dissolved. Stir in star anise. Remove from heat and let sit 30 minutes. Strain through a sieve. Transfer 250 grams of sugar mixture to a clean saucepan. Add apple juice, lime juice, agar agar, and Kappa Carrageenan. Place pan over medium-high heat and bring to a boil. Stir in citric acid. Transfer to a nonreactive container. Cover and refrigerate 30 minutes. Once set, transfer mixture to a Vitamix Commercial blender. Blend on high speed until a gel-like consistency is achieved. Transfer to an airtight container and stir in tarragon and apples. Cover and refrigerate.
For the Apple Caramel:
In a pan over medium heat, add apple juice. Cook until juice has thickened and syrup-like consistency is achieved. Deglaze pan with cream. Bring mixture to a boil. Remove from heat and set aside. In a separate pan over medium heat, combine glucose and sugar. Cook until sugar is fully caramelized. Whisk in reserved apple mixture, butter, salt, and vanilla. Once well combined, let cool. Transfer to an airtight container and reserve.
For the Black Olive Caramel:
In a Vitamix Commercial blender, purée black olives. Transfer to a mesh strainer set over a mixing bowl and let drain 2 hours. In a small saucepan over medium heat, add sugar. Cook until mixture reaches 302°F, or until a blonde caramel is achieved. Fold in reserved black olive purée. Transfer to a clean Vitamix Commercial Blender. Add xanthan gum and blend 5 minutes on high speed, or until a smooth paste is achieved. Strain and let cool. Transfer to a sleeve with a 0.4-millimeter smooth tube.
For the Tonka Bean-Yogurt Cream:
In the bowl of stand mixer fitted with a whisk attachment, whip heavy cream until soft peaks form. Set aside. In a separate bowl, combine yogurt, sugar, yogurt powder, and tonka beans. Mix on low speed to combine. Add gelatin. Mix to combine. Fold in heavy cream. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
In a small serving bowl, layer desired amount Tonka Bean-Yogurt Cream followed by Apple-Tarragon Jelly, Apple Caramel, and Black Olive Caramel. Garnish with Isomalt Decoration and edible flowers.
