Toasted Miso & White Chocolate Origami

 

Ingredients

1 cup white chocolate chips (high quality)

2 tbsp white miso paste (Shiro miso)

1/2 tsp vanilla bean paste

1/4 tsp ground ginger

1/2 cup heavy cream

1/4 cup whole milk

1 gelatin sheet (gold grade)

1/2 cup white chocolate, finely chopped

1/2 cup granulated sugar

1/4 cup water

1/2 cup glucose syrup

1/2 cup sweetened condensed milk

1 cup white chocolate chips

3 gelatin sheets (gold grade)

1/2 tsp ivory or beige food coloring

Edible gold leaf

Toasted black sesame seeds

Dehydrated yuzu zest

Directions

Preheat oven to 250°F. Spread the white chocolate chips

for the main component onto a parchment-lined baking

sheet. Bake for 10–15 minutes, stirring every 5 minutes,

until the chocolate turns a deep golden caramel color

and smells toasted.

Transfer the toasted chocolate to a bowl and whisk in

the white miso paste, vanilla, and ginger until perfectly

smooth.

Spread the miso-chocolate mixture into a thin, even layer

(about 2mm thick) on a silicone mat. Let it semi-set at

room temperature for 10 minutes, then use a sharp knife

to score "origami" geometric triangles and sharp lines.

Freeze until solid.

For the panna cotta layer, bloom 1 gelatin sheet in cold

water. Heat the cream and milk until simmering, then

whisk in the bloomed gelatin and pour over the chopped

white chocolate. Stir until melted and smooth.

Pour the panna cotta mixture into small square or

triangular molds and chill for at least 4 hours until set.

For the mirror glaze, bloom 3 gelatin sheets. Bring sugar,

water, and glucose to 103°C (218°F). Remove from heat

and stir in the gelatin and condensed milk.

Pour the hot liquid over the white chocolate chips, add

the ivory coloring, and blend with an immersion blender.

Once the glaze reaches 32°C (90°F), unmold the panna

cotta squares and place them on a wire rack. Pour the

glaze over them in a clean, sharp motion.

Carefully lift the frozen toasted miso-chocolate "origami"

shards and press them against the sides and top of the

glazed squares at sharp angles to mimic folded paper.

Garnish with a touch of gold leaf, a sprinkle of black

sesame seeds, and yuzu zest.