Last month a crew of the Japanese television NHK visited our office in Bruges and one of the research lab we cooperate with. Yesterday it was broadcasted.
Our chef Peter made a dessert based on the Foodpairing of a typical Japanese ingredient; Sakura (pickled cherry blossoms)
Sakura was turned into an ice-cream. Asparagus is used raw in thin slices. Raw asparagus has some sweet and spicy notes, which makes it applicable in a dessert. The floral notes from the sakura match fruits like raspberry. The almond aroma in the sakura combines with chocolate. Resulting in following dessert; Sakura icecream, raw asparagus, raspberry, chocolate spongecake.
Over the last months we started to increase the number of specific local ingredients. We added a number of trees like Monterey Cypress used by Daniel Patterson of Coi, Douglas fir used by Sang-Hoon Degeimbre of L’air du temps.
With spring in the air, we recently analyzed and added 3 products from the cherry tree; sakura dried, sakura pickled and sakura leaf.
The Foodpairing analysis was also used for a television programme with Dominique Persoone combining sakura pickled and sakura leaves into a chocolate pralin.
What would you make with Sakura?
I found this old post by Playing with fire and water, making a Sakura dessert, including sesame ganache, cherry yogurt panna cotta, rose-mahleb semifreddo,raspberry meringue, pink peppercorn crisp