When I was conceptualizing this dessert, I was mostly just focusing on what things come to mind when I think of the summer. In this case, I remembered Omasturi(お祭) which is a festival in Japan where they celebrate the village gods(御神輿) with games and other celebrations. One such game was where you fish for water yo-yos, called Yo-Yo Tsuri, hence the name of the dessert. These Japanese water yo-yos are beautifully designed water balloons attached to an elastic string, making them bouncy, to the similar effect of the yo-yo you might be more familiar with. I took the water yo-yo as a visual inspiration for this dessert, going with a spherical petit gateau with a fun pattern.

When it came to the flavors, this was almost a no-brainer. I went with Calpico, which is a popular Japanese beverage, blackberries and peaches, since they are peak summer produce, and daidai, which is a Japanese citrus. For the components, we have a Calpico-daidai mousse, a Calpico mirror glaze, blackberry and peach liquid core, isomalt string, kinako(toasted soy powder) crumble with the same fruits around it. The trickiest part was figuring out how to make the Calpico mousse, since you cannot necessarily heat up the Calpico without it developing a rather rancid taste. My partial solution was less liquid ingredients, and using Calpico concentrate instead, which actually worked quite nicely. Timing-wise, it is very important to make the liquid core well in advanced. It took me almost an hour and a half to freeze it solid, which is crucial for when you insert the core into the mousse itself.

Makes 4 servings:
For the liquid core:
2 tablespoons blackberry puree
3 tablespoons peach puree
1/2 teaspoon xanthan gum
a pinch of salt

Heat up your ingredients together and bring to a simmer. Pour the mixture into 1 1/2 inch silicone half sphere molds, flattening off the flat ends of the half spheres, and freeze until solid, at least 1 1/2 hours. Once the half spheres are frozen solid, heat up a pot, and flip it so that the heated flat side is facing up. Take half of your half spheres and press them, flat side down, against the heated metal. Once partially melted, press them against the other half spheres and allow them to continue freezing for another 10 minutes, just to form whole spheres.

For the Calpico-daidai mousse:
1/4 cup daidai juice in two parts
1 1/4 teaspoons gelatin powder
a pinch of salt
2 tablespoons Calpico concentrate
1/4 cup heavy cream, whipped to stiff peaks

In a mixing bowl, half of your daidai juice with the gelatin powder. Heat up the remaining daidai juice until it begins to simmer. Pour the simmering hot daidai juice into the gelatin and whisk together for 5 minutes. Pour in your Calpico concentrate at this point and continue to whisk for another 5 minutes. Your mixture should be light and meringue-like. Fold in your heavy cream. Fill three 3-inch silicone half sphere molds and press in your frozen liquid cores. Freeze for at least 2 hours. Repeat this same recipe again. Pour the mousse into three more 3-inch silicone half sphere molds. Unmold the frozen mousses and press them into the freshly made batch of mousse, scraping off any excess this time. Re-freeze for another hour and a half.

For the kinako crumble
1/4 cup kinako powder
1 teaspoon almond flour
2 tablespoons canola oil
a pinch of salt

Mix together to form a dough. Spread the dough on a parchment-lined sheet tray in one large, thin piece. Bake at 350 degrees F for 15 minutes. Crush the dough into smaller pieces to use for assembly.

For the isomalt string:
1/4 cup isomalt powder
1/4 cup water
1 teaspoon daidai juice
a pinch of salt

Melt everything together in a pot and heat the isomalt to about 250 degrees F. Pour onto a silpat and while wearing two pairs of gloves and using the silpat, fold the isomalt into itself until it forms a small ball of dough. Pull and twist the isomalt to form strings. Keep these strings in a parchment-lined airtight container until time to assemble.

For the mirror glaze:
2 tablespoons gelatin powder
1/4 cup water
1/2 cup soy milk
2 tablespoons daidai juice
a pinch of salt
1 cup white chocolate
1 teaspoon blue spirulina powder
1/4 teaspoon pitaya powder
1/4 teaspoon turmeric powder

Mix gelatin with water and place into a pot with the soy milk, daidai juice, and salt. Bring to a simmer. Once the gelatin is fully melted into the liquid, stir in your white chocolate first. Reserve about 4 tablespoons of the glaze. Mix the spirulina powder in the remaining glaze to turn it blue. Split the 4 tablespoons of glaze into two batches and dye one pink with the pitaya and the rest yellow with the turmeric. Keep the pink and yellow glazes warm, while the blue glaze at around 90 degrees F. Stick either a wooden skewer or a fork through your mousse spheres. Dip them into the blue glaze first. Using pastry brushes, flick on the yellow and pink glazes onto the blue while everything is still warm. Allow the glazes to set for at least 2 minutes before removing the skewer from the mousse balls.

For garnish:
Diced peaches
Sliced blackberries
1 teaspoon daidai juice
2 tablespoons water
2 tablespoons granulated sugar

Toss the fruit in the other ingredients first so that they will not dry out when it comes time to plate. Start with your crumble, then glazed mousse ball. Garnish with your fruit, and the isomalt string to finish.