Mochi, steamed tea cake, caramelized banana filling, cashew ice cream, charred sencha ice cream, passion fruit avocado purée, tea gelée, puffed soufflé rice and fried plantain by Jeremy Brutzkus of Longman and Eagle in Chicago, IL.
Yield: 20 servings
- 3.5 oz/100 g sweet rice flour
- 0.35 oz/10 g vanilla paste
- 1.76 oz/50 g honey
- 10.5 oz/300 g water
Mix all ingredients until combined. Cook to a paste consistency over a bain marie. Set aside.
Steamed Tea Cake:
- 10.5 oz/300 g very dark roasted cashews
- 6.17 oz/175 g unsalted butter
- 8.8 oz/250 g granulated sugar
- 0.9 oz/25 g vanilla paste
- 4 large eggs
- 4.4 oz/125 g rice flour
- 5.3 oz/150 g “00” flour
- 0.07 oz/2 g baking powder
- 0.07 oz/2 g smoked black tea
In a food processor, mix nuts, butter, sugar, vanilla paste, eggs. Whisk together dry ingredients. Add to wet and mix until combined. Set aside.
Caramelized Banana Filling:
- 3.5 oz/100 g heavy cream
- 3 vanilla beans, split
- 1.76 oz/50 g dark rum
- 3.5 oz/100 g granulated sugar
- 15.8 oz/450 g ripe niño banana, peeled and chopped
- 1.76 oz/50 g unsalted butter
1. Bring the cream, vanilla beans and rum to a boil. Set aside.
2. Wet and cook the sugar until caramelized. Add the bananas and butter, cook for 30 seconds and then deglaze with cream mixture. Set aside.
- Banana leaves
Using a torch, quickly heat a 4” square of banana leaf to make it flexible and fold into a cup shape. Place into a 2-oz capacity container. Add 1 tsp Mochi paste, then fill the banana leaf 3/4 full with tea cake mixture. Add Caramelized Banana Filling, wrap leaf securely around the filling and place into a steamer. Steam to order.
Cashew Ice Cream*:
- 23 oz/650 g dark roasted cashews
- 88.18 oz/2500 g whole milk
- 17.6 oz/500 g heavy cream
- 10.5 oz/300 g granulated sugar
- 6.17 oz/175 g glucose
- 0.1 oz/3 g salt
- 0.1 oz/3 g freshly ground cinnamon
- 0.07 oz/2 g xanthan gum
Bring all but xanthan gum to a boil and then purée until smooth. Sheer in xanthan gum. While still hot, freeze the mixture in a batch freezer. Remove to a container and freeze until ready to serve.
Charred Sencha Ice Cream*:
- 7 oz/200 g whole leaf Sencha tea
- 2 qt/1.89 lt heavy cream
- 6.6 lb/3 kg whole milk
- 28.21 oz/800 g granulated sugar
- 12.34 oz/350 g glucose
- 1 Tbs xanthan gum
1. With a blowtorch, ignite and smother tea leaves until all of it is half-charred. Set aside.
2. In a saucepan, bring everything except tea leaves and xanthan gum to a boil. Once at a boil, add the tea and infuse for 2 minutes. Pass through a sieve. Add xanthan gum and sheer with an immersion blender. Freeze and store in freezer.
*Note: Ice cream yields are generous and there will be some excess which can be used with another batch of the dessert.
Passion Fruit Avocado Purée:
- 10.5 oz/300 g avocado
- 5.3 oz/150 g passion fruit purée
- 2.6 oz/75 g granulated sugar
- 0.026 oz/0.75 g xanthan gum
Purée all ingredients until smooth. Set aside.
- 10.5 oz/300 g granulated sugar
- 17.6 oz/500 g water
- 0.1 oz/3 g Earl Grey tea, finely powdered
- 4 gelatin sheets, bloomed
1. Bring the sugar and water to a boil. Remove from heat, add tea and bloomed gelatin, stir to dissolve and cool.
2. Transfer to a container and chill until set.
Puffed Soufflé Rice:
- 7 oz/200 g granulated sugar
- 1 qt/946 ml puffed rice
In saucepan, heat sugar to caramel and add stir in puffed rice until coated. Set aside at room temperature in an airtight container to keep crisp.
- Ripe plantain
- All-purpose flour, as needed
- Cinnamon sugar
1. Compress 3/4” rounds of ripe plantain in a vacuum sealer at 100% pressure. This will change the texture before frying. Let sit for 1 hour.
2. Toss in flour and deep fry. Toss in cinnamon sugar. Set aside.
Place two steamed cakes on plate and arrange a few small mounds of Puffed Soufflé Rice around them, followed by a few small mounds of Passion Fruit Avocado Puree and a few dabs of the gelée. At the front edge of the plate, make two beds of purée and put a quenelle of each ice cream on each. Next to that place the fried plantain.