Culinary Studio Culinary Art 2024.Aug.
Ingredients
| Dried white jelly fungus |
10g - Wash and soak in water to rehydrate (30 minutes) |
Shiratama Dumplings
| Shiratama flour |
100g |
| Silken tofu |
150g |
Syrup
| Water |
300ml |
| Granulated sugar |
120g |
| White wine |
30ml |
| Lemon juice |
2 tbsp |
Garnish
| Figs, kiwi fruit, goji berries |
As needed |
| Yuzu liqueur |
As needed |
Method
- Place the white jelly fungus in a pot with water and bring to a boil. Drain, rinse under cold water, and set aside.
- Add the syrup ingredients and the white jelly fungus to a pot. Bring to a boil and simmer for 5-6 minutes. Remove from heat and let cool to room temperature.
- Store the syrup mixture in the refrigerator to chill.
- Prepare the shiratama dumplings by mixing the shiratama flour and silken tofu until smooth. Shape into balls and cook in boiling water. Transfer to cold water, then drain.
- Assemble by placing the syrup-cooked white jelly fungus, shiratama dumplings, figs, kiwi, and goji berries in a serving dish. Drizzle with yuzu liqueur and serve.