Photo: Laura Edwards Food styling: Frankie Unsworth
Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!
Mount fuji white bean marzipan chocolates
Out of the numerous sweets I tried in Japan the majority of them were filled with red or white beans. The white sweet bean paste is sometimes dyed in pretty pastel colours and formed into beautiful flowers to be served as part of the tea ceremony. The concept of using white beans as a sweet ingredient might be a bit foreign in the Western world but the paste has a consistency and slight nuttiness similar to marzipan. Combine that with a coating a dark chocolate and you have a nut-free marzipan chocolate.
Makes roughly 20
Preparation time 1 hour plus overnight soaking
Resting time 2 hour
Cooking time 1 hour
200g dried white butter or haricot beans
100g caster sugar
1 tsp vanilla essence
50g white chocolate
200g dark chocolate
Soak the beans in plenty of cold water overnight. Drain the water and rinse. Place the beans in a large lidded saucepan with at least double the amount of water. Bring to a rapid boil and boil hard for 10 minutes before turning down to a simmer. Simmer for 30 minutes or until tender.
Drain and rinse under cold water. Place the beans in a blender. Blend until you have the smoothest paste possible. Push the paste through ricer and then a fine sieve. Place the paste in a medium saucepan with the sugar. Beat on a medium heat for 10 minutes or until it becomes very thick.
Line a tray with cling film and spread out the bean paste. Leave to cool. Then place in the freezer covered for at least an hour or until cold. Once cold, shape bitesize pieces into mountain shapes. Place the shapes back in the freezer for at least an hour. Melt the dark chocolate in a bain marie. Dip the bean paste mountains into the dark chocolate so they are completely coated. Place on a tray that will fit in the freezer. Once all the mountains are coated with dark chocolate, place in the freezer while you melt the white chocolate. Drizzle some white chocolate on the peak of the mountain. Keep in the fridge until needed.
Chocolates will keep in an airtight container for a week.