yogurt parfait

Bloom the gelatine.
Mix the yoghurt, sake and yoghurt powder in a bowl, while heating up the vanilla syrup in a pan.
Semi whip the double cream.
Put the bloomed gelatine in the warm syrup and then fold into the yoghurt mix. Fold this into the cool cream.
Pipe into the moulds and then freeze.

vanilla sablé

Put all ingredients in a mixing bowl with paddle attachment, and bring to breadcrumb.
Add in the egg yolk and then bring to a paste.
Roll into portions and then allow to chill overnight.
Once rested, roll out to desired thickness, cut into the correct shape and then freeze.
To bake, put frozen onto a slip mat and then lay another on top to prevent any bubbles.
Bake at 170°C for 5-7 minutes.
Cut the shape out again while hot to ensure a clean edge, then allow to cool.

strawberry compote

Put the strawberry puree in a pan with the sugar and bring up until the sugar is dissolved.
Add in the agar, bamix to ensure it's fully incorporated, then bring to the boil and whisk continuously.
Allow to cool and then blitz until glossy and smooth, pass and set aside.
Dice the fresh strawberries and add into the gel until thick.

sake ice cream

Heat the milk in a pan, whisk together the egg yolks and sugar, temper the mix and then return to the heat.
In a separate bowl, mix together the sake and the yoghurt with the pro crema.
Once the mix reaches 82°C, hold for 5 minutes and then cool over ice.
Once cooled, put into a blender with the pro crema mix. Pour into pacojet beakers and freeze.

strawberry consommé

Put the strawberries and the icing sugar in a bowl over a pan of simmering water, cling film and leave to cook for about an hour on low heat.
Once cooked, leave to macerate overnight.
The next morning, pass through muslin and then vac down.

plating

Spray the parfait in white chocolate flock.
Fill the hole with strawberry compote.
Top with vanilla sablé dusted with matcha.
Quenelle the sake ice cream and top with a strawberry tuile.
Pour the strawberry consommé table side, split with shiso oil and sparkling sake.