170 g for 25 servings
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Mixture A
700 g water
230 g granulated sugar
120 g TREHA®
250g passion fruit purée
40 g passion fruit liqueur*
*Passoã
Bring mixture A to a boil, and then cool.
Add passion fruit purée and passion fruit liqueur to the mixture.
Process in an ice cream maker. If without a machine, place it in a deep stainless-steel pan and freeze. As it begins to freeze near the edges, stir with a whisk and put it back into the freezer. Repeat this process several times.
Retains a smooth, soft texture under freezing temperatures
Enhances fruit flavor
Mixture B
850 g water
lemon zest from 2 lemons
125 g granulated sugar
160 g lemon juice
Bring mixture B to a boil, turn off the heat, and leave for 30 minutes with the lid on the pan.
Add lemon juice, strain into a bowl, and set in the freezer.
When the edges of the granita freeze, mix it while breaking it up with the tip of the whipper. Repeat this step until it becomes smooth.
125 g egg whites
100 g granulated sugar
50 g TREHA®
65 g powdered sugar
65 g shredded coconut
40 g freeze dried mango granules
Add granulated sugar and TREHA® to the egg whites, heat the mixture to 50℃/120℉, and whip well until stiff peaks have formed.
Add the rest of ingredients, mix well, and pipe out into sticks on a silicone baking mat.
Bake at 90℃/195℉ to 100℃/210℉ until the center of the meringue is dry.
Retains crisp texture
frozen raspberries (put in a plastic bag and crush), as needed
freeze dried mango granules, as needed
grenadine syrup, as needed
sparkling water, to top
Place a scoop of passion fruit sorbet in the bottom of the glass.
Sprinkle mango granules on top.
Place lemon granita and sprinkle crushed frozen raspberries on top, and store in the freezer until orders received.
Once an order, is received, pour grenadine syrup and sparkling water on top, and poke to crush the sorbet and granita while stirring several times with a skewer to serve.
Garnish baked coconut meringue on top.