THE RESTAURANT AT MEADOWOOD – Chef Christopher Kostow
100 grams cream
3 each silver gelatin, bloomed
800 grams (3 1/4 cups) cultured yogurt
BLACK SESAME ROCKS
265 grams (1 1/3 cup) sugar
100 grams (1/2 cup) water
465 grams (3 1/4 cup) black sesame
50 grams (1/4 cup) buckwheat
10 grams (1 tablespoon) perilla seeds
275 grams (1 1/4 cups) umeboshi plums, pitted
Stone fruit blossoms
red and green shiso, chiffonade
Place the cream in a small pot. Add the bloomed gelatin, being careful to wring out any excess liquid from the gelatin. Melt the gelatin by slightly warming the cream. In a blender combine the warmed cream and yogurt. Mix on high for 1 minute then pour into a bowl over an ice bath. Stir until cold and add to a stand mixer. Using a whip attachment, mix until the yogurt doubles in volume. Place approximately two spoonfuls of yogurt into the bottom of the serving bowl. Refrigerate for at least 2 hours.
BLACK SESAME ROCKS
Combine the sugar and water in a pot. On low heat, cook until the sugar reaches 239°F (115°c). Using a wooden spoon, add the black sesame seeds, buckwheat and perilla seeds. Mix quickly to aid in crystallizing the sugar. Transfer to a clean pot and continue to cook, mixing constantly. As the sugar begins to caramelize, continually mix to redistribute the melted sugar. Once all of the sugar has melted completely, turn out onto a silicon baking mat. Break up into small pieces and allow to cool at room temperature. Store in a cool dry container.
Put the umeboshi into a blender. Mix on high for 3 minutes; strain through a chinois using a ladle. Cool in an ice bath and fill a squeeze bottle. Store in the refrigerator.
Arrange the river rocks and stone fruit blossoms in a large bowl. Set the bowl of yogurt on top of the rocks. Place dots of the umeboshi puree and a light dusting of shiso salt on the surface of the yogurt. Break the black sesame rocks into small clusters and add 4 or 5 pieces on the yogurt. Lay the shiso chiffonade in a loose nest on top and serve.