Marshmallow-Beet Mousse
Beet Mousse, Vanilla Marshmallow, Yuzu Gel, Beet Chips, Soba Crunch, Candied Yuzu
Pastry Chef Jessica Vasquez of Momotaro | Chicago
Adapted by StarChefs | August 2024
INGREDIENTS
Candied Yuzu:
Yield: 1 cup
100 grams yuzu peel
Simple syrup
25 grams granulated sugar
Vanilla Marshmallow:
Yield: 16 rounds
405 grams granulated sugar
6 grams vanilla paste
7 gelatin sheets, bloomed
210 grams egg white
2 grams kosher salt
Beet Mousse:
Yield: 6 servings
155 grams beet purée
105 grams granulated sugar
205 grams heavy cream
5 grams vanilla paste
3 gelatin sheets, bloomed
105 grams Greek yogurt
Beet Chips:
Yield: 2 sheet trays
200 grams beet purée
50 grams granulated sugar
Yuzu Gel:
Yield: 1 pint
500 grams yuzu juice
50 grams granulated sugar
10 grams agar agar
Citric acid
Soba Crunch:
200 grams puffed soba
200 grams melted white chocolate
METHOD
For the Candied Yuzu:
Place yuzu peels in a nonreactive container. Set aside. In a small saucepan over medium heat, warm simple syrup. Once warmed, pour over yuzu peels. Cover and let sit overnight at room temperature. The next day, strain mixture, discarding liquid. Cover peels in sugar. Cover and let sit overnight at room temperature. The next day, strain, transfer to an airtight container, and reserve.
For the Vanilla Marshmallow:
In a saucepan over medium flame, heat sugar, vanilla, and 105 grams water to 234°F. Whisk in gelatin. Let cool. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until stiff peaks form. Slowly incorporate sugar mixture, mixing until light and fluffy. Transfer mixture to piping bags. Pipe into 8.7-inch ring molds. Freeze overnight.
For the Beet Mousse:
In a saucepan over medium heat, bring beet purée and sugar to a simmer. Whisk in gelatin until fully dissolved. Remove from heat and let cool. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and vanilla until medium peaks form. Slowly incorporate cooled beet mixture. Fold in yogurt. Transfer mixture to 8.7-inch ring molds. Freeze.
For the Beet Chips:
Heat dehydrator to 160°F. In a saucepan over medium heat, add beet purée and sugar and cook until sugar has fully dissolved. Spread mixture onto a silpat-lined sheet tray. Dehydrate 6 to 12 hours, or until fully dry and crispy. Break into pieces and transfer to airtight containers. Reserve.
For the Yuzu Gel:
In a saucepan over medium heat, bring yuzu juice, sugar and agar agar to a boil. Cook 2 minutes, then pour into a hotel pan. Cover and refrigerate until set. Transfer mixture to a Vitamix Commercial blender and blend until smooth. Taste and adjust with citric acid. Transfer gel to a piping bag and refrigerate.
For the Soba Crunch:
In a mixing bowl, combine soba and chocolate until soba is evenly coated. Spread mixture onto a silpat-lined sheet tray. Cover and refrigerate until set. Break into pieces and transfer to airtight containers. Refrigerate.
To Assemble and Serve:
In the middle of a serving plate, place 1 round Beet Mousse. Top with thin layer Yuzu Gel, followed by 1 round Vanilla Marshmallow. Using a blowtorch, toast Vanilla Marshmallow. Top with 3 Beet Chips. Garnish with desired amount Soba Crunch and Candied Yuzu.
