Matcha Miso Blancmange with Ruby Grapefruit & Sansho Tuile

Ingredients

• 400 mlFull-fat coconut milk
• 60 mlMaple syrup
• 2 tspAgar-agar powder
• 1 tbspMatcha powder (ceremonial grade)
• 1 tspWhite miso paste (gluten-free)
• 1 largeRuby red grapefruit
• 30 gGluten-free all-purpose flour blend
• 30 gPowdered sugar
• 20 gVegan butter, melted
• 2 tbspWater
• 1/4 tspSansho pepper
• 1 pinchPinch of salt

Instructions

1. Combine coconut milk, maple syrup, agar-agar powder, matcha powder, and white miso paste in a medium saucepan. Whisk until the matcha and miso are fully dissolved and no lumps remain.
2. Bring the mixture to a gentle simmer over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 3-5 minutes.
3. Pour the blancmange mixture into two small ramekins or molds (approximately 150ml each) and refrigerate for at least 1 hour, or until fully set and firm.
4. Prepare the sansho tuiles: whisk together gluten-free flour, powdered sugar, melted vegan butter, water, sansho pepper, and a pinch of salt until a smooth, thin batter forms.
5. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
6. Spread thin, circular portions of the tuile batter (about 3 inches in diameter) onto the prepared baking sheet using the back of a spoon or an offset spatula. Bake for 8-10 minutes, or until the edges are golden brown and crisp.
7. Remove tuiles from the oven and, working quickly, drape them over a rolling pin or a curved surface to create an elegant curve as they cool and harden.
8. Segment the ruby red grapefruit by carefully slicing off the top and bottom, then removing the peel and pith. Use a small sharp knife to cut between the membranes, releasing individual segments.
9. To serve, carefully invert the set matcha miso blancmange onto two individual dessert plates. Arrange the ruby grapefruit segments artfully around the blancmange, then delicately place a sansho tuile upright into the blancmange or alongside it.