Umpire Strikes Back
toasted cream
umeshu
apricot
cedar leaf
zubrowka
Japanese whisky
w/ toasted whipped cream + peach meringue
Cream is heated to bring forward the sweetness of the milk sugars before it is added to the umeshu and filtered. The result is a soft, mellow sweetness.
60ml toasted cream umeshu
30ml Zubrowka
22.5ml Iwai whisky
7.5ml apricot liqueur
0.5ml cedar leaf
30ml water
7.5g sugar
0.75g citric acid
0.15g salt
Toasted Cream Umeshu
Combine 500ml of heavy cream with 1.5g baking soda in a vac seal bag. Mix with your hands to disperse the baking soda. Sous vide at 180 degrees Fahrenheit for 24 hours.
Remove from heat and pour directly into1.5L of Umeshu. Let sit at room temperature for 1 hour, then refrigerate for 48 hours.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Cedar Leaf Tincture
Sous vide 100g of cedar leaf with 1L of vodka for 90 minutes at 165 degrees Fahrenheit. Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Toasted Whipped Cream
Sous vide 500ml of heavy cream with 1.5g baking soda at 180 degrees Fahrenheit for 24 hours. Remove from heat and place in a crushed ice bath for 5 minutes, then refrigerate for 24 hours.
In a food processor, add 350ml of toasted cream, 350ml water, 40g ultra sperse3, blend until fully incorporated. Transfer to a squeeze bottle.
Peach Meringue
Follow the recipe for Vanilla Meringue. Replace the vanilla extract with peach extract.
