Koji Caramel, Ganache, Pineapple Weed Crémeux Recipe

Prepare Koji Rice

Soak the koji rice in water for at least 30 minutes, then drain and spread it on a baking sheet. Bake at 150°C (300°F) for about 15 minutes until slightly dried.

Make Sugar Syrup

In a saucepan, combine the granulated sugar and water. Heat over medium until the sugar dissolves, then increase the heat and allow it to boil without stirring until it turns a light amber color.

Add Koji Rice

Once the sugar syrup reaches the desired color, carefully add the prepared koji rice and butter. Stir continuously until the mixture reaches a smooth caramel consistency.

Cool the Caramel

Remove the caramel from heat and allow it to cool slightly before using.

Heat the Cream

In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.

Melt the Chocolate

Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

Combine and Add Butter

Stir the mixture gently until the chocolate is completely melted and smooth. Add the butter and mix until fully incorporated.

Infuse the Cream

In a saucepan, combine the dried pineapple weed, milk, and heavy cream. Heat gently until just below boiling, then remove from heat and let steep for 15 minutes.

Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5-10 minutes until softened.

Whisk Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

Combine and Cook

Strain the infused milk mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.

Add Gelatin

Remove from heat and add the softened gelatin, stirring until fully dissolved. Allow to cool slightly before transferring to a container to chill in the refrigerator.