Last month a crew of the Japanese television NHK visited our office in Bruges and one of the research lab we cooperate with. Yesterday it was broadcasted.
Therefore I decided to make a dessert based on a typical Japanese ingredient; Sakura (pickled cherry blossoms)
Sakura – Asparagus – Raspberry – Chocolate
Sakura was turned into an ice-cream. Asparagus is used raw in thin slices. Raw asparagus has some sweet and spicy notes, which makes it applicable in a dessert. The floral notes from the sakura match fruits like raspberry. The almond aroma in the sakura combines with chocolate. Resulting in following dessert; Sakura icecream, raw asparagus, raspberry, chocolate spongecake.
Watch the Japanse Video on Foodpairing here: