Recipe for: Rhubarb-yuzu mille-feuille with miso caramelization and sesame-rice crumble - photo 1
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Recipe for: Rhubarb-yuzu mille-feuille with miso caramelization and sesame-rice crumble

Desserts Fusion cuisine 90 min Medium 23 wyświetleń ~53.78 PLN - (0)
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Description

A seasonal fusion dessert combining fresh, tart rhubarb with a Japanese touch of yuzu and white miso, along with a creamy, slightly tangy texture of homemade labneh. On layers of thinly baked puff pastry, we serve miso-caramelized rhubarb, delicate yuzu labneh cream, and a crunchy crumble made of black sesame and rice flakes. The dessert is visually striking (the contrast of pink rhubarb, white cream, and black crumble) and balanced in flavor: the acidity of the rhubarb and yuzu is complemented by the creaminess of the labneh and the subtle umami from the miso. It is perfect for afternoon tea, a spring gathering, or as an elegant finish to a fusion dinner.

Ingredients Used

Ingredients (16)

Servings:
4
  • White miso paste 20 g
  • Puff pastry (raw) 300 g
  • Yuzu (juice) 30 g
  • Rhubarb 400 g
  • Sugar 150 g
  • Butter 100 g
  • Wheat flour 80 g
  • Rice crispies 50 g
  • Powdered sugar 20 g
  • Strawberries 150 g
  • Natural yogurt (thick) 400 g
  • 🌿 Przyprawy
  • Black sesame 13.3 łyżeczek (~40 g)
  • Salt 2 g
  • ✨ Opcjonalne
  • Wildflower honey 30 g
  • Edible flowers 10 g
  • Pistachios 30 g
💰 Szacowany koszt dania: ~53.78 PLN (13.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Labneh-yuzu cream

1

Prepare labneh: line a strainer with a tight layer of cheesecloth or a very thin cloth (you can use a coffee filter). Place the strainer over a bowl so that the liquid can drain into the bowl. Pour 400 g of natural yogurt into the strainer, add 2 g of salt and 30 g of yuzu juice. If you want the cream to be slightly sweet, add 30 g of honey (optional). Fold the edges of the cheesecloth over the yogurt and place the strainer in the refrigerator for 4–12 hours (preferably overnight). After 4 hours, check the consistency: the labneh should be thick and creamy, separated from the whey; after 12 hours it will be very firm.

Ingredients: Natural yogurt (thick), Salt, Yuzu (juice), wildflower honey
Use a fine sieve or a special yogurt filter and a larger bowl. If you don't have cheesecloth, use a clean kitchen towel. Do not put the yogurt in the freezer — it will worsen the consistency. The draining time regulates the thickness: shorter = creamier, longer = firmer.
2

Prepare the cream: transfer the drained labneh to a clean bowl. Use a whisk or mixer on low speed and whip for 1–2 minutes, adding 10 g of powdered sugar (from the total amount) if you want a sweeter cream. The consistency should be smooth and slightly fluffy — check if the cream spreads easily with a spoon but holds its shape.

Ingredients: Natural yogurt (thick), Powdered sugar
Use a hand mixer or a stand mixer with a whisk attachment. If the cream is too thick, add 5–10 g of natural yogurt, but don't overdo it — it should remain a thick paste.

Miso-caramelized rhubarb

3

Prepare the rhubarb: wash 400 g of rhubarb and trim the ends. Cut the stalks into 2–3 cm pieces. In a large non-stick skillet, melt 30 g of butter over medium heat, add 50 g of sugar and stir for 1–2 minutes until the sugar starts to dissolve. Add the chopped rhubarb and 20 g of white miso dissolved in 15 g of warm water (mash the miso before adding). Cook over medium heat for 6–8 minutes, stirring every 30–40 seconds — the rhubarb should soften but retain its shape; the sugar and miso will form a shiny, slightly thick sauce. If the liquid evaporates too quickly, reduce the heat.

Ingredients: Rhubarb, Sugar, White miso paste, Butter
Use a wide pan with a diameter of 24–28 cm, as this allows the rhubarb to cook evenly. Do not chop too finely, as we want pieces in the dessert. If you are using frozen rhubarb, thaw and drain excess water before frying.

Puff pastry (layers)

4

Preheat the oven to 200°C (top-bottom). Roll out or roll 300 g of puff pastry into a rectangle about 2–3 mm thick (if the dough is very chilled, wait 5 minutes after unpacking). Cut the rectangle into 12 equal pieces (e.g., 12 rectangles for 4 servings, with 3 layers each). Place the pieces on a baking sheet lined with parchment paper, cover with a second sheet of paper, and place a second baking sheet (or another heavy flat object) on top — this will prevent excessive puffing. Bake for 12–15 minutes until golden and even. After baking, set aside on a rack to cool, then gently sprinkle 10 g of powdered sugar on top and caramelize the surface with a kitchen torch or place under the broiler for 1–2 minutes (watch closely).

Ingredients: Puff pastry (raw), Powdered sugar
Use a rolling pin and a sharp knife or pastry wheel to cut evenly. If the dough puffs up excessively, prick the surface with a fork before baking. Use a rack for cooling to prevent the bottom from becoming soft from steam.

Sesame-Rice Crumble

5

Prepare the crumble: in a dry skillet over medium heat, toast 40 g of black sesame for 2–3 minutes until it becomes fragrant (stir to prevent burning). Transfer the sesame to a blender, add 50 g of rice flakes, 80 g of wheat flour, and 20 g of sugar. Pulse briefly until the mixture has the texture of coarse sand with small clumps. Add 50 g of cold butter, diced, and pulse briefly until larger clumps form; if you don't have a blender, knead with your fingers in a bowl. Transfer to a baking sheet lined with parchment paper and bake at 170°C for 8–10 minutes until golden and dry. After baking, break into smaller pieces. The crumble should be crunchy and aromatic.

Ingredients: Black sesame, Rice crispies, Wheat flour, Butter, Sugar
Use a wide pan to toast the sesame seeds and a blender with a pulse function to achieve a good texture. Do not leave the crumble unattended in the oven — it can burn quickly. If you want a stronger sesame flavor, increase the amount of sesame seeds to 50 g.

Assembly

6

Start assembling: on a flat plate, place the first rectangle of baked puff pastry. Evenly spread 20–25 g of labneh-yuzu cream (use a spoon or a piping bag with a wide tip). On the cream, place 2–3 tablespoons of miso-caramelized rhubarb (about 40–45 g). Sprinkle a thin layer of crumble (about 10 g). Repeat the process for the second layer. On the third layer, finish with a thin layer of cream, place a few pieces of rhubarb, and sprinkle with more crumble and chopped pistachios (optional). The entire assembly should have 2–3 thin layers of cream and rhubarb, and the pastry must remain crispy.

Ingredients: Puff pastry (raw), Rhubarb, Natural yogurt (thick), Black sesame, Pistachios
Use a teaspoon to spread the cream or a piping bag for an even layer. Do not apply too much cream — heavy layers will cause the cake to soften. For aesthetics, keep the assembly time short and finish the dessert just before serving.

Decoration

7

Finishing and decoration: on top, arrange halves or quarters of 150 g strawberries, sprinkle with 10–15 g powdered sugar through a sieve just before serving. For contrast, sprinkle with additional pieces of crumble and a few edible flowers. You can enhance the appearance with drops of yuzu juice around the plate.

Ingredients: Strawberries, Powdered sugar, Edible flowers, Pistachios
Use a small sieve to evenly dust with powdered sugar. Add the flowers just before serving to keep them fresh. Evenly arranging the layers and toppings will make the dessert look professional.

Serving and storing

8

Serve immediately after assembling (the puff pastry will stay crispy). If you need to prepare elements in advance: the crumble can be stored in an airtight container for up to 3 days at room temperature; the miso-rhubarb can be kept in the fridge for up to 48 hours; the labneh can be stored in an airtight container for up to 48 hours. Assemble the dessert no more than 30–60 minutes before serving to prevent the pastry from becoming significantly soft.

Ingredients: Puff pastry (raw), Rhubarb, Natural yogurt (thick), Black sesame
For storage, use airtight containers in the fridge (labneh and rhubarb). To refresh slightly softened dough, heat it for 2 minutes in a 160°C oven — do not bake it together with the cream.

Fun Fact

💡

Mille-feuille is a classic French dessert also known as "Napoleon," but here we have combined it with Japanese miso and the citrus fruit yuzu – an example of fusion cuisine, where techniques and ingredients from different cultures create a new, harmonious flavor.

Best for

Wiosenne przyjęcie Kolacja dla gości Romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert on a flat white plate to highlight the color contrast. Use a thin knife for cutting (sawing motion) to avoid crushing the layers. For variety, serve with a cup of sencha green tea or delicate Earl Grey tea.

🥡 Storage

Store the crumble separately in an airtight container at room temperature for up to 3 days. Labneh and caramelized rhubarb in the refrigerator for up to 48 hours. We do not recommend storing the complete assembled mille-feuille for longer than 1 hour — the pastry will lose its crispness.

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