100 grams | cream
3 each | silver gelatin, bloomed
800 grams | 3 ¼ cups cultured yogurt
black sesame rocks
265 grams | 1 1/3 cup sugar
100 grams | ½ cup water
465 grams | 3 ¼ cup black sesame
50 grams | ¼ cup buckwheat
10 grams |1 tablespoon perilla seeds
275 grams | 1 ¼ cups umeboshi plums, pitted
Stone fruit blossoms
Red and green shiso, chiffonade
Place the cream in a small pot. Add the bloomed gelatin, being careful to wring out any excess liquid from the gelatin. Melt the gelatin by slightly warming the cream. In a blender combine the warmed cream and yogurt. Mix on high for 1 minute then pour into a bowl over an ice bath. Stir until cold and add to a stand mixer. Using a whip attachment, mix until the yogurt doubles in volume. Place approximately two spoonfuls of yogurt into the bottom of the serving bowl. Refrigerate for at least 2 hours.
Black sesame rocks
Combine the sugar and water in a pot. On low heat, cook until the sugar reaches 239°F (115°C). Using a wooden spoon, add the black sesame seeds, buckwheat and perilla seeds. Mix quickly to aid in crystallizing the sugar. Transfer to a clean pot and continue to cook, mixing constantly. As the sugar begins to caramelize, continually mix to re-distribute the melted sugar. Once all of the sugar has melted completely, turn out onto a silicon baking mat. Break up into small pieces and allow to cool at room temperature. Store in a cool dry container.
Put the umeboshi into a blender. Mix on high for 3 minutes. strain through a chinois using a ladle. Cool in an ice bath and fill a squeeze bottle. Store in the refrigerator.
Arrange the river rocks and stone fruit blossoms in a large bowl. Set the bowl of yogurt on top of the rocks. Place dots of the umeboshi puree and a light dusting of shiso salt on the surface of the yogurt. Break the black sesame rocks into small clusters and add 4 or 5 pieces on the yogurt. Lay the shiso chiffonade in a loose nest on top and serve.
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