SHIGEYUKI TSUNODA

Sakura Mascarpone

STARTER

2-4 PERS
timing

3 H
preparation time

3 H
Cooking time

2 MIN

INGREDIENTS

SAKURA MASCARPONE
100g mascarpone
35g salted Sakura flowers
25g dried cranberry
40g rum

RECIPE DEVELOPMENT

1. CRANBERRY
Chop the dried cranberry and soak in rum for 1 hour.

2. SAKURA FLOWER
Soak in water for 20 mins to remove the salt from the flowers. Use only the flower, not the stem.

3. MASCARPONE
Strain both the cranberry and Sakura flowers and remove excess moisture with a paper towel. Then, mix all the ingredients in a bowl and rest for 2 hours.

FINISHING & SERVING INSTRUCTIONS
Place on a plate with some blinis.

Krug Rosé
28^ème Édition

Purchase

DISCOVER MORE

Whenever I see the Krug Rosé label, its colour reminds me of the beautiful Sakura flowers that grow in Tokyo’s Koike Park.