For Chocolate Sparkles:
7 1/2 c White chocolate
4 Pots of edible sparkles
For Crispy Rice:
4 c Crispy rice cereal
1/2 c Fondant icing
1/2 c Glucose
For Yuzu Cream:
1 c Liquid whole eggs
1 c Sugar
1 c Bottled yuzu juice
1 1/2 c Unsalted butter; softened
2 c Whipping cream
4 Gelatin sheets; soaked in
- cold water -OR-
1/4 oz Pkg unflavored gelatin
For Chocolate Sparkles:
In a double boiler, melt chocolate until it registers 125°F on a
digital thermometer; remove from heat and stir until chocolate
cools to 80°F. Working freehand or with flexible candy molds,
create a variety of shapes, such as hearts and sunbursts, about
1/4" thick. Before chocolate dries, sprinkle with sparkles.
For Crispy Rice:
Bring glucose and fondant to a boil over medium heat until golden.
Stir in cereal and remove from heat. When cool, break into small
pieces.
For Yuzu Cream:
In a small saucepan, bring yuzu juice and sugar to a boil. Add
eggs; remove from heat, add gelatin and butter, and mix until
smooth. Whip cream to hard peaks, then fold in yuzu paste. Fill a
dome mold 3/4 full with mixture; refrigerate 1 hour.
Assembly:
Pour rice crispy pieces to the top of dome mold; chill for another
hour. Place mold in bowl of warm water for 20 to 30 seconds to
loosen, then turn upside-down to turn out onto serving dish.
Garnish with chocolate shapes.
Recipe by Claude Lamarche, The Dorchester;
inspired by Nick Morelli (Jim Belushi) and Pete Kaczmarek
(Jerry O'Connell), The Defenders
