Jiho Kim Matcha Passion Fruit Recipes so good #35

Recipe Green pea dessert with passion by Jiho Kim

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Jiho Kim‘s pastry could be described as modern, simple, savory, seasonal, and scientifically based. In so good.. magazine 26, the Korean chef showed how to blur the lines between sweet and savory ingredients with spring desserts like Green Pea with Passion, whose recipe we share below.

“The idea of this dish comes from peas, which are a key ingredient for spring. In addition, a green pea-influenced dessert is very Asian, which is my background. The presentation of this dish is inspired by sprouting greens in spring”.

Discover so good.. magazine 26

Green pea with passion

Passion meringue (yield: 2qt)

400 g water
400 g passion fruit purée
80 g egg white powder
800 g sugar
20 g citric acid

Blend everything together well in a Vita Prep. Be sure there is no grease on anything. Whip and spread onto acetate.

Acetate detention: 254×13 mm and 216×13 mm). Shape as water drop and dry in dehydrator for overnight till fully dried.

Passion curd (Yield: 2qt)

315 g passion fruit purée
3 g agar
6 g iota
4.5 g xanthan
4.5 g mono glycerin flake
240 g egg yolks
300 g sugar
680 g butter
7.5 g citric acid

Bring purée and agar to a boil. Blend together on high speed with iota for 5 minutes. Add xanthan and mono glycerin flake for 2 minutes.

Add yolks, sugar and butter. You must blend until it breaks and comes back together. There should not be a spec of broken curd. Strain the base and set it on ice bath. Whip the base in a stand mixer and whip with paddle attachment with citric acid.

Lychee fluid gel (yield: 1.5 qts)

1000 g lychee purée
300 g heavy cream
12 g low gellan
3 g xanthan
150 g St. Germain (liquor)
150 g sugar

Bring purée and cream to a boil. Blend in low gellan for 3 minutes with a handheld mixer. Add xanthan, St. Germain and sugar.
Ice bath. Blend together and strain.

Green pea mousse (yield: 1.5qt)

650 g frozen green peas
908 g heavy cream
12.2 g iota
3.2 g mono glycerin flakes
203 g egg yolks
293 g sugar
4 g salt

Bring cream and peas to a boil. Blend until well combined. Stream in iota and blend on med high speed for 5 mins. Stream in mono, yolks, sugar and salt and blend well. Strain into quart containers and set on ice bath.

Whip the base in stand mixer with a whisk attachment.

Castella (Yield: 6 Half Sheet Tray)

560 g yolks
900 g eggs
810 g sugar
166 g glucose syrup
766 g cake flour
200 g butter
235 g milk

Whip yolk, sugar, eggs and glucose while occasionally torching the bowl till the batter triples in size and becomes pale. Warm the butter and milk together. Fold in sifted dries. Make sure there are no lumps.

Fold in the warm butter and milk mixture. Bake at 175ºC till fully baked.

Cake Soak

1:1 = St. Germain: Simple Syrup

Passion fruit and mango tuile (yield: 1.5 qts)

800 g mango purée
230 g passion fruit purée
13 g methylcellulose A4C
90 g sugar
170 g isomalt
32 g glucose powder

Pour the two purées in the blender. At low speed, stream in methylcellulose. Hydrate for 10-12 minutes.

Add remaining ingredients and use a ladle to push down. Blend on high until fully streaming. Strain the base and chill. Blend well before spreading on oil-sprayed acetate (12.7×33 cm). Dry in dehydrator for 48 hours.

Lychee tuile (yield: 2qt)

500 g filtered water
20 g methylcellulose A4C
700 g lychee puree
12 g lambda carrageenan
220 g sugar
120 g glucose powder
100 g isomalt
3 g salt
4 g malic

Hydrate methylcellulose water with the blend on low speed for 3 minutes.

Stream in lychee purée and lambda carrageenan. Stream in sugar, glucose and isomalt. Add remaining ingredients. Blend well but do not let it get hot. Blend well before spreading on oil-sprayed acetate (12.7×33 cm).

Dry in dehydrator for 48 hours.

Matcha crumble (Yield: 4 Togo Boxes)

400 g almond flour
400 g sugar
360 g ap flour
400 g butter, cold and cubed
6 g salt
30 g matcha

Combine all ingredients with a paddle until crumbly and dark.

Spread onto two full sheet trays lined with parchment paper and roll between the palm of your hands to form pebbles.

Bake at 150ºC, stirring every 5 minutes till baked but not golden. Put directly into the walk-in. Store in freezer.

Lychee sorbet (yield: 8qts)

1000 g heavy cream
6 g iota
2 g locust bean gum
6 g xanthan
8 g glycerin flakes
500 g sugar
100 g glucose powder
3000 g lychee purée
12 g malic acid

Bring cream to a boil and blend in iota for 3 mins with a handheld blender.

Stream in locust bean gum, xanthan and glycerin flakes for a minute. Stream in sugar and glucose and blend well. Add cold purée. Set on ice bath. Blend well with malic acid. Strain well.

Assembly

Warm silicone mat and lay down tuile and shape as teardrop.

Place castella and passion meringue. Using star piping tip and pipe green pea and passion curd on top of castella.

Garnish with pea tendrils. Quenelle sorbet next to meringue and put two tuiles in between.

Discover this creation by Jiho Kim in so good.. magazine 26