Having worked in Asia for nearly two decades, I simply adore Asian ingredients. This dessert embodies balance, incredible flavors and many textures. The flavor profile of earthy, tannic ceremonial-grade matcha, herbaceous, minty Japanese shiso and fresh, sweet coconut is a delicate finale to any dining experience. I use caramelized phyllo as a building block in an artistic interpretation of a classic mille feuille for that crunchy contrast. Have your Zen moment as you devour this harmonious dessert.
Yield: 8 servings
Phyllo Triangles
- 6 g phyllo dough
- 75 g unsalted butter, melted
- 25 g confectioners’ sugar
1. Preheat the oven to 350˚F (175˚C).
2. Place 1 sheet of phyllo on a piece of parchment paper and brush the entire sheet with melted butter. Sift a thin layer of confectioners’ sugar over the entire sheet of buttered phyllo. Repeat this three times, then refrigerate the phyllo to allow the butter to firm up (the phyllo is easier to cut when chilled).
3. Cut the sheet of dough four times vertically and then three times horizontally, then cut each rectangle diagonally to form 24 long triangles.
4. Arrange the triangles in between two silicone mats or two pieces of parchment paper that are sandwiched between two sheet pans. Bake until golden brown, about 8-12 minutes. Cool.
5. Reserve in an airtight container until ready to use.
Matcha Cream
- 433 g heavy cream
- 16 g matcha
- 7.5 g gelatin sheets, bloomed
- 225 g white chocolate, chopped or wafers
1. In a medium-sized saucepan, bring the cream and matcha to a boil. Squeeze the gelatin to remove excess water and add to the cream mixture, stirring until completely dissolved. Pour the hot mixture over the white chocolate. Add the bloomed gelatin and stir until it is dissolved. Blend in a Vitamix.
2. Transfer to a bowl and place over an ice bath to reduce the temperature of the mixture while constantly stirring. When it is cool, set it aside.
Shiso Syrup
- 10 g shiso leaves
- 300 g simple syrup
- 3 g xantham gum
1. In a blender or with an immersion blender, blend the shiso leaves and simple syrup until it is well blended and green.
2. Add the xantham gum and blend the liquid until it has thickened.
3. Place the syrup in a squeeze bottle.
Coconut Tapioca
- 1000 g water
- 65 g white tapioca pearls
- 300 g coconut milk
- 50 g granulated sugar
1. Bring the water to a boil. Add the tapioca and boil for 10 minutes, or until the pearls are soft and cooked, then strain the tapioca.
2. Strain the tapioca and place in a saucepan with the coconut milk and sugar. Cook over medium heat, stirring frequently, until the sugar is dissolved.
Coconut Sorbet
- 615 g water
- 340 g granulated sugar
- 115 g glucose powder
- 11 g sorbet stabilizer
- 1000 g coconut purée
- 40 g trimoline
1. Heat the water.
2. Mix together the sugar, glucose and stabilizer. When the water reaches 113-122˚F (45-50°C), pour in the dry mix. Stir and bring up to 185˚F (85°C). Leave to mature for at least 3 hours in the refrigerator.
3. Add the syrup to the purée and trimoline and blend well. Process in ice cream maker. Store at -0.4˚F (-18˚C).
Coconut Crumble
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 100 g all-purpose flour
- 100 g coconut powder
- 1 g salt
1. Mix all ingredients together until crumbly.
2. Bake at 329˚F (165˚C) until golden brown, 7-12 minutes, tossing frequently to ensure even browning.
Coconut Sauce
- 250 g coconut purée
- 300 g simple syrup
- 50 g lime juice
- 3 g xanthan gum
1. Blend all ingredients together in a blender or with an immersion blender and then place in a squeeze bottle.
Assembly
Place a Phyllo Triangle just off the center of a plate. Pipe a swirl of matcha cream on top of the phyllo. Directly on top of the matcha cream, place a nice spoonful of coconut tapioca. Drizzle some shiso syrup and coconut sauce on top of the layers you have just built. Repeat once more, and then finish with a third Phyllo Triangle, placing it at an angle. To complete the dessert, place some crumble next to the mille feuille, then top with a quenelle of coconut sorbet.
(This recipe appeared in the Spring 2024 issue of Pastry Arts Magazine)
