Moonlit Sakura Blossom Parfait

Allergens

Dairy, Soy (in gluten-free mochi)

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 8 oz mascarpone cheese
• 2 cups gluten
• free mochi, store
• bought or homemade
• 1/4 cup sakura
• infused simple syrup
• 2 teaspoons matcha powder
• Fresh sakura flowers and powdered sugar for garnish

Instructions

1. In a small bowl, sprinkle gelatin over cold water and let it bloom.
2. In a saucepan, combine heavy cream, milk, granulated sugar, and vanilla extract. Heat until the sugar has dissolved, stirring occasionally. Remove from heat.
3. Add the bloomed gelatin to the warm cream mixture and whisk until fully incorporated. Allow to cool slightly.
4. In a separate bowl, combine mascarpone cheese and powdered sugar. Gradually add the cooled cream mixture, whisking until smooth. e) Divide the mascarpone mixture among six 8 ounce parfait glasses, filling each halfway. f) In a small saucepan, heat sakura infused simple syrup and matcha powder together until fully incorporated. Allow to cool. g) Place a layer of mochi atop the mascarpone layer in each parfait glass. Pour the cooled matcha syrup over the mochi, filling the glass. Top with remaining mascarpone mixture, covering the syrup completely. h) Chill parfaits for at least 4 hours or overnight to set.

Chef’s Insight

Allow the flavors to meld and gelatin to fully set for optimal taste and texture

Notes

This recipe can be easily doubled for larger gatherings