 | Momotaro1 serving Pastry Chef Ellie Estrada-Londo of Nisei | San Francisco, CA | Adapted by StarChefs |
This is a whimsical, layered white peach dessert inspired by the Japanese folk legend Momotaro, also known as Peach Boy. A peach-shaped entremet is filled with a fragrant white peach and jasmine ice cream and rests on a cloud of tart yogurt mousse, all hidden under a delicate cocoa butter shell. It’s served with white peach mochi, peach-jasmine jelly, and shimmering kanten. White peaches are symbols of good fortune and prosperity in Japan. The Perfect Purée of Napa Valley’s White Peach Puree captures that effervescent summer flavor flawlessly, allowing me to bring the legend to life year-round.
Ingredients for White Peach Water:
• 600 grams white peaches, pitted and cut into eighths
• 200 grams The Perfect Purée White Peach Puree, thawed
• 90 grams granulated sugar
• 1 lemon, sliced
Ingredients for Jasmine Tea:
• 40 grams jasmine tea
Ingredients for White Peach-Jasmine Jelly:
• 30 grams granulated sugar
• 12 grams silver leaf gelatin, bloomed
Ingredients for White Peach-Jasmine Kanten:
• 30 grams granulated sugar
• 6.6 grams agar agar powder
Ingredients for White Peach Mochi Dango:
• 300 grams The Perfect Purée White Peach Puree, thawed
• 200 grams mochiko flour
• 80 grams shiratamako flour
• 120 grams granulated sugar
• 75 grams honey
• 25 grams lemon juice
Ingredients for White Peach Nectar:
• 200 grams The Perfect Purée White Peach Puree, thawed
• 200 grams white peaches, pitted and quartered
• 50 grams granulated sugar
Ingredients for White Peach-Jasmine Ice Cream:
• 1.4 kilograms The Perfect Purée White Peach Puree, thawed
• 300 grams heavy cream
• 40 grams lemon juice
• 250 grams granulated sugar
• 240 grams honey
• 24 grams silver leaf gelatin, bloomed
• 1.22 grams uno stabilizer
Ingredients for Yogurt Mousse:
• 245 grams full-fat greek yogurt
• 220 grams heavy cream
• 20 grams yogurt powder
• 150 grams granulated sugar
• 13 grams silver leaf gelatin, bloomed
Ingredients for Velour Coating:
• 240 grams melted cocoa butter
• 160 grams melted white chocolate
• 1 gram fat-soluble pink food coloring
To Assemble and Serve:
• white peach supremes
• picked micro lemon verbena
• gold leaf
Method for White Peach Water:
In a large saucepan over medium-high heat, combine peaches, White Peach Puree, sugar, and 1.5 kilograms water. Top with lemon slices. Bring mixture to a simmer. Using tongs, remove lemon slices and cook additional 30 minutes, or until peaches become translucent. Strain and let cool. Transfer to an airtight container and refrigerate.
Method for Jasmine Tea:
In a saucepan over medium heat, bring 1 kilogram water to 100°F. Remove from heat and add jasmine tea. Let steep 10 minutes at room temperature. Transfer to an airtight container and refrigerate 16 hours. The next day, strain, bottle, and refrigerate.
Method for White Peach-Jasmine Jelly:
In a saucepan over medium heat, bring sugar, 175 grams Jasmine Tea, and 125 grams White Peach Water to a simmer. Whisk in bloomed gelatin. Transfer to a greased 6-inch square pan. Cover and refrigerate 3 hours. Once set, cut into ½-inch cubes. Transfer to an airtight container and refrigerate.
Method for White Peach-Jasmine Kanten:
In a saucepan over medium heat, bring all ingredients, 200 grams White Peach Water, and 100 grams Jasmine Tea to a boil. Transfer to a 6-inch square pan. Cover and refrigerate 1 hour. Once set, cut into flower shapes. Transfer to an airtight container and refrigerate.
Method for White Peach Mochi Dango:
Prepare and heat a steamer. In a blender, combine White Peach Puree, flours, sugar, honey, and lemon juice. Blend 2 minutes, or until sugar and flour are fully dissolved. Add mochiko flour and blend until smooth. Transfer mixture to a piping bag. Refrigerate until chilled. Pipe into 1-inch silicone molds. Steam 17 minutes. Let cool. Transfer to an airtight container and freeze.
Method for White Peach Nectar:
In a vacuum bag, combine all ingredients. Seal and let sit 1 hour at room temperature. Strain, bottle, and reserve.
Method for White Peach-Jasmine Ice Cream:
In a mixing bowl, combine White Peach Puree, cream, and lemon juice. Set aside. In a saucepan over medium heat, bring sugar, honey, and 225 grams Jasmine Tea to a simmer. Whisk in bloomed gelatin, stabilizer, and reserved cream mixture. Using an immersion blender, blend mixture until smooth. Process in an ice cream machine according to manufacturer’s instructions. Transfer to piping bags and refrigerate.
Method for Yogurt Mousse:
In a blender, combine yogurt, 120 grams heavy cream, and yogurt powder. Set aside. In a saucepan over medium heat, bring sugar and remaining 100 grams heavy cream to a boil. Once boiling, whisk in gelatin until fully dissolved. Add yogurt mixture. Using an immersion blender, blend mixture until smooth. Transfer to a siphon canister with two charges. Refrigerate.
Method for Velour Coating:
In a blender, combine all ingredients and blend until mixture reaches 100°F. Transfer to a spray gun and set aside.
Method for White Peach Entremet:
Remove White Peach Mochi Dango from freezer and let come to room temperature. Place 3-inch peach-shaped silicone molds on a sheet tray. Fill two-thirds of the way up with Yogurt Mousse. Pipe White Peach-Jasmine Ice Cream on top. Using an offset spatula, smooth into an even layer. Freeze 16 hours.
To Assemble and Serve:
Unmold White Peach Entremet and spray with Velour Coating. Freeze until chilled. Place 1 White Peach Entremet on clean work surface and let sit 15 minutes at room temperature. Transfer to a serving plate. Place desired amount white peach supremes, White Peach-Jasmine Jelly, White Peach-Jasmine Kanten, and White Peach Mochi Dango around White Peach Entremet. Garnish with lemon verbena and gold leaf. Tableside, pour desired amount White Peach Nectar over top.