Kyohei Mikami Rose Desserts so good #31 Strawberry

REI, Fresh cake with rose, yuzu, berries, and sansho pepper by Kyohei Mikami

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Photos: Noriko Carlow

At his popular pastry shop in Tokyo, Kyohei Mikami, in addition to basic Japanese pastry products, offers fresh cakes based on the ‘take-away-art’ concept, as we explain in so good .. magazine 31.

He gives the pieces female names that are inspired by anime heroines. An example of this is a red glossy sphere white chocolate feathers called REI (Ms. Exquisite). Here, Mikami combines berries, rose, and Japanese sansho pepper, which has the same rosy aroma component. In the center of the mousse are raspberry and sansho kudzu mochi. Kudzu mochi is made of kudzu starch, and the texture is very distinctive, similar to jelly and mochi. Don’t miss out on the recipe, which we share exclusively on www.sogoodmagazine.com.

REI

Yuzu Confit

200 g orange
20 g passion fruit puree
100 g granulated sugar
50 g trehalose
200 g sake
15 g ginger, sliced
1 g yuzu zes

Boil the orange peel and discard the water. After repeating this process several times, cut into the appropriate size. Put the peels in a pan with the rest of the ingredients and simmer for an hour. Remove from the heat and put in the fridge after letting it cool down until the next day. Discard the syrup and chop the peels.

Raspberry and Japanese Sansho Pepper Kudzu Mochi

(mold: 4cm-wide hemisphere)

30 g granulated sugar
120 g trehalose
60 g kudzu powder (Yoshino Hon-kudzu)
600 g raspberry puree
18 g fresh sansho peppers

Combine all the ingredients and mix well until lumps disappear. Pour into a pan and cook over medium heat while constantly stirring. When the mixture thickens and becomes translucent, lower the heat and cook for two more minutes. Pour the mixture into the molds and place 5g of the Yuzu Confit in the center. Put it in the freezer.

Biscuit Joconde Rose

250 g whole eggs
130 g trehalose
200 g almond flour
200 g egg whites
90 g granulated sugar
50 g cake flour
12 g rose apple powder
40 g cultured butter, melted

Put the whole eggs, trehalose, and almond flour in a bowl and heat in the double boiler to 45℃ while beating. Add the cake flour and rose apple powder and mix well. Beat the egg whites until stiff peaks form and add to the flour mixture. Add the melted butter and pour into a baking sheet. Bake at 180℃ in an oven for 12 minutes. Cut out 4cm-wide rounds.

Sake & Rose Apple Syrup

150 g sake
5 g rose apple tea leaves
50 gtrehalose

Put the ingredients in a pan and bring it to a boil. Remove from the heat, let stand for 3 minutes, and strain. Brush the Biscuit Joconde rounds with this syrup.

Ganache Rose

(mold: 4cm-wide and 1cm-high disc)

120 g fresh cream (35%)
160 g milk
10 g rose apple powder
2 g Le Canten Ultra
200 g milk chocolate
5 g edible rose petals, chopped

Put the fresh cream, milk rose apple powder, and Le Canten Ultra in a pan and bring it to a boil. Pour it over the milk chocolate and emulsify. Add the chopped rose petals and pour into the molds. Place and stick the Raspberry and Japanese Sansho Pepper Kudzu Mochi on top with the Yuzu Confit side down.

Strawberry Mousse

(mold: 6cm-wide sphere)

200 g strawberry puree
100 g strawberry, sauteed without oil
50 g raspberry puree
40 g granulated sugar
40 g egg yolks
5 g gelatin sheet, hydrated
40 g white chocolate
100 g cream cheese
250 g fresh cream (35%)

Heat the strawberry and raspberry puree, sauteed strawberry, and granulated sugar and combine with the egg yolks. Put the mixture in a pan and cook until thickened like crème anglaise. Add the gelatin sheet and white chocolate and mix well. Add the cream cheese and emulsify. Whip the fresh cream until soft peaks form, and combine it with the berry mixture. Pipe 50g of the mixture into each mold. Place the Kudzu Mochi layers in the center with the Ganache Rose side down. Cover with a Biscuit Joconde round. Put it in the freezer.

White Chocolate Glaze

100 g white chocolate, melted
25 g vegetable oil

Combine the ingredients.

Red Glaze

180 g trehalose
200 g HALLODEX (Maltosyltrehalose syrup)
200 g milk
15 g gelatin sheet, hydrated
70 g white chocolate
1 g food color (red)
0,1 g bamboo charcoal powder
0,5 g pearl powder
80 g Miroir Neutre

Put the trehalose, HALLODEX, milk, and glucose in a pan and bring it to a boil. Add the rest of the ingredients and emulsify. Rest in a fridge overnight.

Streusel

450 g cultured butter, softened
225 g granulated sugar
225 g brown sugar
450 g almond flour
450 g all-purpose flour
2 g fleur de sel
100 g hazelnuts

Put the butter in a bowl and add the rest of the ingredients. Mix until everything is just combined. Crumble the dough and place 20g on the bottom of the 6.5㎝-wide ring. Bake at 160℃ in an oven for 15 minutes.

Pistachio Ganache Montée

100 g fresh cream (35%)
100 g white chocolate
40 g pistachio paste
200 g fresh cream (35%)

Put the 100g of fresh cream, white chocolate and pistachio paste in a bowl and heat it in a double boiler to emulsify. Add the 200g of fresh cream and mix well. Rest in the fridge overnight. Whip it before use.

Decoration

q.s. fresh strawberries
q.s. feather-shaped white chocolate decors

Assembly

Coat the Strawberry Mousse with the White Chocolate Glaze, then coat with the Red Glaze. Place it on the Streusel and pipe the Pistachio Ganache Montée on top. Decorate it with strawberries and white chocolate feathers.