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Chardonnay/Coconut Sablé
Method: Place dry ingredients in robot coupe; blend for 1 minute. Transfer, with lime zest, to bowl of standard mixer with paddle attachment. Mix on low speed; gently pour oil over ingredients until dough has formed. Wrap dough in plastic film; chill for 1 hour. Roll dough on lightly floured surface to 1
/8-inch thick. Cut into 3-inch rounds. Sprinkle palm sugar on top. Bake at 300°F for 8 minutes.

Black Sesame Microwave Sponge Cake
Method: Toast sesame seeds at 400°F for 4 minutes. Cool completely. Place all ingredients in Vitamix; blend 2 minutes until smooth. Strain batter. Place in canister; charge twice. Lightly spray paper cup; poke small holes in bottom. Dispense 50 grams in cup. Place in microwave for 25 seconds. Reserve.

Smoked-Vanilla Cherries
Method: On small sheet pan, torch vanilla bean pod. In small pot, combine sugar, water, vanilla bean seeds and pod. Bring to a full boil. Once cool, pour over cherries; infuse for 6 hours.

Candied Marcona Almonds
Method: Mix all ingredients together. Bake on Silpat at 300°F for 8 minutes. Cool completely

Yuzu Caramel Sauce
Method: In small pot, scald cream. In another small pot, make dry caramel; cook until amber color. Deglaze
with cream. Whisk in butter. Strain caramel. Stir in yuzu juice and salt. Cool completely

Miso Ice Cream
Method: Warm milk and heavy cream. Combine sugar and stabilizer. Whisk sugar mixture and yolks together. Temper milk mixture with yolk mixture; place back on heat. Cook mixture to 185°F. Stir in miso paste. Strain. Cool in ice water bath. Churn ice cream; place in freezer.

To assemble: Brush yuzu caramel on round plate. Place chardonnay sablé in middle. Pipe pistachio chantilly
onto plate. Place 1 whole cherry on sablé. Cut 1 cherry in half; place on each side of tart. Add a few pieces of black sesame sponge cake to plate. Sprinkle almonds on right side. Scoop miso ice cream into quenelles; place on top of almonds. Garnish plate with micro flowers.