Blossoming Sakura Delight – A Gluten-Free Japanese Dessert Experience

Allergens

Dairy (in heavy cream and white chocolate)

Ingredients

• 1. 8 oz gluten
• free sponge cake 2. 4 oz matcha powder 3. 1 cup heavy cream 4. 6 oz white chocolate 5. 6 oz fresh cherries 6. 3 tbsp granulated sugar 7. 1 tsp lemon zest 8. 1 tsp vanilla extract 9. Edible cherry blossom petals (for garnish)

Instructions

1. Prepare a gluten free sponge cake and let it cool completely.
2. In a large bowl, whip heavy cream until soft peaks form.
3. Melt white chocolate in a double boiler and fold into the whipped cream gently.
4. In another bowl, whisk together matcha powder and 1 tablespoon of granulated sugar until smooth.
5. Add the matcha mixture to the white chocolate whipped cream and mix gently until combined.
6. Slice fresh cherries in half and remove pits. Sprinkle with lemon zest and remaining sugar, let macerate for 30 minutes.
7. Cut the sponge cake into desired shapes and assemble with a layer of matcha white chocolate cream, topped with cherry slices.
8. Repeat layering until all ingredients are used.
9. Garnish with edible cherry blossom petals and a dusting of matcha powder.

Chef’s Insight

The Blossoming Sakura Delight is an elegant creation that showcases the harmony of flavors and textures, a true celebration of Japanese culinary artistry.

Notes

Adapted from a traditional Japanese dessert, this recipe embraces modern techniques for a gluten-free twist.