Dessert Sushi Semifreddo

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Sweet dreams are made of these dessert sushi paired with pineapple “ginger” and matcha ganache “wasabi”. Who are we to disagree?

Ingredients

Equipment

  • Small Heavy Bottom Pan
  • ½ Flat Sheet Tray

Timing

Active Time: 15 Minutes

 
Total Time: 1 Hour

Yield

½ Sheet Tray

Matcha Sheets

  • Combine Dry Ingredients

    Combine the matcha powder, gellan gum F and sugar in a small heavy bottom pan.

  • Add Water and Heat

    Whisking constantly, slowly pour in the water to avoid lumps and continue until all combined. Bring the mixture to a simmer and cook for 1 minute.

  • Spread and Cool

    Remove from heat and pour onto parchment lined flat ½ Sheet tray. Leave to cool at room temperature and then place in the refrigerator for 30 minutes.

 

Ingredients

  • 950 ml (2 Cups) Milk
  • 190g (1 Cup) Arborio Rice
  • 100g (6 Tbsp) Sugar
  • 1g (¼ tsp) Salt
 

Equipment

  • Heavy Bottom Pot

Timing

Active Time: 30 Minutes

 
Total Time: 1 Hour

Yield

1 Quart

Rice Pudding

  • Simmer

    Simmer the milk in a heavy bottom medium pan. Add the remaining ingredients and on a very low flame and cook for 30-45 minutes until the rice is softened with a little bite. Add more milk if necessary, but you want the rice to be nice and thick, so it holds its shape nicely in the sushi roll.

  • Cool

    Pour onto a ½ sheet tray, evenly spread out and place in the refrigerator immediately to cool.

Ingredients

  • 1 Pineapple
  • 240g (½ Cup) Water
  • 240g (½ Cup) Sugar
  • 240g (½ Cup) Red Wine Vinegar
  • 15g (1 tbsp) beet scraps

Equipment

  • Small Heavy Bottom Pot

Timing

Active Time: 15 Minutes

 
Total Time: 24 Hours

Yield

1 Quart

Pickled Pineapple

  • Prepare Pineapple

    Peel the Pineapple with a sharp knife. Cut the pineapple in half ( top to bottom) the cut those pieces in half ( top to bottom). Using a mandolin, slice the ¼’s as thin as possible, maintaining the original shape.

  • Marinate Pineapple

    In a small heavy bottom pan, bring the water, sugar and vinegar to a boil. Remove from heat and cool. Add the beet scraps, add the sliced pineapple and marinate for 24 hours.

Ingredients

  • 120g (½ Cup) Heavy Cream
  • 6g (2 tsp) Matcha Powder
  • 240g (8 0z) White Chocolate Pieces

Equipment

  • Small Heavy Bottom Pot

Timing

Active Time: 15 Minutes

 
Total Time: 1 Hours

Yield

1 Cup

Matcha Ganache

  • Simmer

    In a small heavy bottom pan, bring the heavy cream to a simmer. Whisk in the Matcha Powder and pour this mixture over the white chocolate pieces in a separate bowl. Whisk together until emulsified.

  • Cool

    Cover and place in refrigerator to cool.

Ingredients

Equipment

Timing

Active Time: 30 Minutes

 
Total Time: 30 Minutes

Yield

1 Quart

Compressed Fruit

  • Prepare Fruit

    Peel all fruits and cut (north to south) ¼ inch thick. Keep these pieces large, we will cut the individual strips after compressed. Place the fruits in vacuum seal bags in a single layer, if extra space in the bag, you can combine multiple fruits to save bags.

  • Mix Citric Acid

    In a small bottom pan, add the water, sugar and citric acid and bring to a boil. Remove from heat and let cool.

  • Combine

    Add the bitters and distribute this mixture between the fruits and vacuum seal and your machines strongest setting. This will force the sweet, acid and bitter flavors into the fruits. Open the bags and cut the compressed fruits into ¼ inch strips.

Rolling the Dessert Sushi

  • Prepare Matcha Sheet

    Remove the Matcha Sheets from the refrigerator. Release from tray, leaving the parchment paper in tact. Cut the sheets into 4 pieces, half lengthwise, and cut those strips in half widthwise. Lay down a layer of plastic wrap on your work surface and place one of the cut matcha sheets in the middle.

  • Add Rice Pudding

    Using a ice cream scoop or large spoon place about ½ cup of the rice pudding in the middle of the sheet Using a small offset spatula spread the rice pudding so it fills up the full sheet from left to write, but leaves about a inch from the top and bottom of the sheet.

  • Add Compressed Fruit

    Place the strips of compressed fruit in the middle of the rice pudding and use the plastic wrap to roll nice and firm California rolls. Place these rolls in the freezer for 30 minutes, remove and cut.

  • Serve

    We served them right away to give a semifreddo ( ½ frozen ) texture, but you are welcome to let them come to room temperature before serving. Serve with the matcha ganache and pickled pineapple.

 

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Recipe Name
Dessert Sushi
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