MITSUO HAZAMA

Tart of Bouquet

STARTER

8 PERS
timing

80 MIN
preparation time

20 MIN
Cooking time

60 MIN

INGREDIENTS

SAIKYO MISO SUNFLOWER SEEDS
1 roselle teabag
150g water
60g sunflower seeds, peeled
25g saikyo miso
Edible flower, as needed

TART DOUGH
50g whole wheat flour
25g rye wheat flour
40g momen tofu, dehydrated
10g hazelnut oil (for kneading)
1.5g sea salt
4g carob syrup
Hazelnut oil, for coating

LIQUID OF BUTTERFLY PEA
100g water
4 bouquets butterfly pea flower
35g oligosaccharide syrup
5 drops orange flower water
0.5g dextrin, optional for texturing

RECIPE DEVELOPMENT

1. SUNFLOWER SEEDS WITH SAIKYO MISO FLAVOUR
Put the roselle infusion in boiled water for 10 mins. Strain and add the sunflower seeds. Decompress, or soak overnight if you do not have a decompressor. Strain and mince with Robot Coupe. Knead in the saikyo miso. Mould into a quenelle shape. Decorate colourfully with many kinds of edible flowers.

2. TART DOUGH
Mix the whole wheat flour and the rye flower. Sieve the tofu, and mix it with salt, carob syrup, and hazelnut oil.
Combine the two mixtures then gather the dough lightly and let it rest in the refrigerator. Spread the dough evenly with a rolling pin and cut into an oval shape. Apply hazelnut oil, and bake at 170°C (low airflow) for 12 mins.

3. LIQUID OF BUTTERFLY PEA
Infuse the butterfly pea using water. Strain and flavour by adding oligosaccharide syrup and orange flower water. Concentrate with dextrin.

FINISHING & SERVING INSTRUCTIONS
Put quenelle on the tart and decorate colourfully with flowers. Pour the butterfly pea liquid into the plate and place the tart on a branch set on the plate.