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Ingredients
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Peach-Koji Base
Bay Leaf Oil
Finish & Garnish
Method
Peach-Koji Base
- 1
Prepare peaches
Blanch the peaches in boiling water 20–30 seconds, then plunge into ice water. Peel, pit and chop to yield about 2 cups. Reserve.
- 2
Cook and macerate
In a small saucepan combine the chopped peaches and 1 tablespoon of the sugar. Cook over medium-low heat, stirring occasionally, until peaches soften and begin to release juices, about 6–8 minutes. Remove from heat and let cool 10 minutes.
- 3
Blend with dairy and koji
In a blender or food processor add the cooled peach mixture, heavy cream, whole milk, remaining 1 tablespoon sugar, koji powder, lemon juice and salt. Purée until very smooth, about 45–60 seconds. Taste and adjust salt or lemon for balance; sweetness should be gently tangy to highlight koji umami.
- 4
Rest to allow koji activity
Transfer the puréed peach-cream to a nonreactive container, cover, and let stand at room temperature for 1–2 hours (preferably 90 minutes) to allow the koji enzymes to tenderize flavor. Then chill in the refrigerator for at least 2 hours to thicken and meld flavors.
- 5
Optional: Strain for extra silkiness
For an ultra-smooth cream, strain the chilled mixture through a fine-mesh sieve or chinois, pressing gently to remove any fibrous bits. Return to container and stir gently.
Bay Leaf Oil
- 6
Infuse oil
In a small saucepan combine the neutral oil, dried bay leaves and whole black peppercorns. Warm over the lowest heat setting — do not let the oil simmer or smoke — and hold at a gentle warmth for 20–30 minutes to infuse. You should see small bubbles around peppercorns but no frying.
- 7
Cool and strain
Remove the pan from heat and let the oil come to room temperature with the bay leaves still steeping for another 10–15 minutes. Strain the oil through a fine sieve into a small jar, discarding solids. Refrigerate the oil to firm slightly; it will keep for up to 2 weeks refrigerated.
- 8
Clarify if desired
If you want a very clear, intensely flavored oil, refrigerate the strained oil until any solids settle and then decant clean oil off the top.
Finish & Assemble
- 9
Adjust texture
Stir the chilled peach-koji cream. If it is too thick, whisk in up to 1–2 tablespoons cold milk to reach a spoonable cream consistency.
- 10
Plate
Spoon the peach koji cream into small bowls or onto chilled dessert plates (about 3–4 tablespoons per serving).
- 11
Dress with bay leaf oil
Using a small spoon or dropper, dot 1/4–1/2 teaspoon of bay leaf oil per serving across the surface of the cream. The aromatic oil is potent; start small and add more to taste.
- 12
Garnish and serve
Lightly dust each serving with a pinch of powdered sugar or the extra koji-sugar mix, scatter micro herbs or mint leaves and a few toasted sesame seeds or crushed pistachio for texture. Serve chilled. Keeps refrigerated up to 3 days; oil stored separately.