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Sake Berry Bombs With Yuzu Syrup

Sake Berry Bombs With Yuzu Syrup

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  • Recipe parson20160119 26781 hqf99x Serves 2
  • Recipe clock220160119 26781 1rpa8qd

Indulge yourself with 2017's winning dessert by Tom Wilson. 
To read more about the Gekkeikan Masters' Cooking Competition, visit here.

Ingredients

5 meringue cookies
whites of 2 eggs
50g caster sugar
50g icing sugar
1.4 tsp vanilla extract
pinch of salt

bombs:
100ml geikkekan sake
150ml double cream
60ml crème fraiche
100g raspberries and blueberries, mixed
1 tbsp icing sugar
20g dark chocolate

yuzu syrup:
1 tbsp yuzu juice
1 tbsp caster sugar

How To Prepare

  1. Meringues:
    1.    Preheat oven to 90°C, and line a baking sheet with baking paper.
    2.    Whisk egg whites with salt until soft peaks form, then add in the caster sugar gradually, while continuing to whisk into stiff peaks.
    3.    Beat in the vanilla extract, then stop whisking.
    4.    Gently fold in the icing sugar until combined.
    5.    Spoon mounds of meringue onto the baking sheet, about 2.5 inches across.
    6.    Place in bottom of oven for approx. 2 hours, or until they are dry and would easily lifted from the paper. Turn off the oven and leave to cool inside it.

  2. Bombs:
    1.    Whisk the cream until thick and then add the sake along with the crème fraiche. Continue to whip until mixture is stiff.
    2.    Break the meringues into bite-sized pieces and carefully fold through the sake-cream mixture.
    3.    Lightly mash most of the berries and add to the mixture bowl. Keeping a few berries to dress the plate later.
    4.    Line small pudding dishes with cling-film and fill with the mixture.
    5.    Place in the freezer for four hours, or ideally overnight.
    6.    Release the puddings by dipping in hot water for 20 seconds. Turn out onto plate.
    7.    Add yuzu juice and caster sugar in a pan – gently bring to the boil and simmer until sugar has dissolved. Remove from heat and let cool before serving.
    8.    Garnish the bomb with remaining fresh berries and grated dark chocolate. Drizzle with yuzu syrup.
    9.    Enjoy the tart yuzu cutting through the sweet creamy cold bomb, with the sake kick coming through.