So this was my first dessert where I attempted to use isomalt for blown sugar. I was trying to redo a dessert I made years ago, but using some more interesting technique. The base of the dessert is a blackberry-yuzu posset, while we also have matcha crumble, blackberry-yuzu gelee, yuzu curd, and the isomalt to finish. I was aiming for more Asian flavors this time around, since the first version I made was very chocolate-foward.

For the posset:
1/4 cup blackberry puree
1/4 cup heavy cream
3 tablespoons granulated sugar
a pinch of salt
2 tablespoons yuzu juice

Heat everything but the yuzu together first on low heat. Once the mixture has reached 200 degrees F, take off heat and stir in the yuzu juice. Pour into the bottom of shallow dishes and refrigerate for at least an hour.

For the crumble
2/3 cups all-purpose flour
1 tablespoon matcha powder
3 tablespoons granulated sugar
3 tablespoons unsalted butter
a pinch of salt
1/4 teaspoon vanilla extract

Combine to form a dough. Spread on a lined sheet tray and bake at 375 degrees F for 15 minutes. Break into smaller pieces.

For the gelee:
1/4 cup blackberry puree
2 tablespoons yuzu juice
2 tablespoons agar agar
a pinch of salt

Simmer together your ingredients until the agar has dissolved. Pour into a small, shallow container and allow it to set in the refrigerator for at least 5 minutes. Slice out 1 inch by 1/4 inch rectangles for your tags. Cut the remainder into smaller cubes, about 1/8th inch.

For the yuzu curd:
3 tablespoons yuzu juice
2 teaspoons cornstarch
1 teaspoon granulated sugar
a pinch of salt
2 tablespoons unsalted butter
1/4 teaspoon vanilla extract

Whisk everything but the vanilla on low heat until combined and thickened. Finish with the vanilla and refrigerate.

For the isomalt:
1/4 cup isomalt
2 tablespoons water

Bring the isomalt and water to 275 degrees F. Pour onto a silpat and allow it to cool, folding the edges into the center to help the heat distribute evenly. While wearing at least two pairs of gloves, transfer half of the isomalt onto an air pump and carefully pump your isomalt spheres. Allow them to set before removing from the pumps and storing in an airtight container.

To assemble:
Borage flowers

Sprinkle your crumble over the posset. Garnish with cubes of gelee, the tag, a thin piping of the yuzu curd, and your isomalt to finish.