(This is the last dessert I made not destined for the presentation.
I combined classic Persian flavors: cardamom, rose, pistachio, and saffron, and added mango for an extra kick.
I shaped the sholeh zard, or rice pudding, into firm, pressed rice cakes, inspired by Dave Chang’s ttuk, and then fried them in ghee.
The mango sorbet was just mango purée with a little bit of glucose and plenty of saffron.)
rose whipped cream
pistachio pain de gênes
mango saffron sorbet
for the miso caramel:
adapted from food52
25 g sugar
10 g water
20 g heavy cream, room temperature or slightly warmer
1 teaspoon shiro miso
Put the sugar and water in a heavy bottomed saucepan and bring to a boil.
Allow to cook until the caramel is deep amber; remove from heat and immediately stir in heavy cream, whisking all the while.
Mixture will splatter and bubble and steam; beware.
Once all the cream is incorporated, stir in the miso.
If you want a slightly thinner sauce, you can stir in up to 2 tablespoons more heavy cream.
for the matcha shortbread:
2 tablespoons butter
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 teaspoons matcha powder
pinch sea salt
5 drops vanilla extract
5 tablespoons flour
1 tablespoon milk
black sesame seeds for mixing in, if desired
Preheat oven to 350 degrees F.
Cream the butter and sugar together until very fluffy and pale.
Add the matcha, vanilla, and sea salt and mix to combine.
Add in the flour and milk and mix just until homogeneous.
Stir in up to 2 teaspoons of sesame seeds.
Roll out to 1/8- 1/4 of an inch thickness.
Cut small rounds using the back of a pastry tip.
Bake for 5-6 minutes, until fragrant and firm to the touch.
(Larger cookies will take longer; perhaps 7 or so minutes per batch.)
for the lychee sorbet:
1 can lychees in light syrup
Drain half the syrup, discard.
Purée the fruits and the rest of the syrup, then press through a sieve.
Freeze the resulting juice in an ice cream maker.
for the black sesame brittle:
2 tablespoons sugar
1 tablespoon black sesame seeds
Place the sugar in a small, heavy bottomed pan.
Line a sheet pan with a silpat (cannot use parchment).
Caramelize the sugar until it is amber colored; working quickly, stir in the sesame seeds and spread as thinly and evenly as possible on the silpat.
Take caution, as the caramel is extremely hot.
Allow to cool completely, then break up into organic shapes.
Schmear the miso caramel.
Add a few matcha shortbread cookies, then a few scoops of sorbet.
Finish with the brittle.