Sakura, Matcha and Strawberry plated dessert

I don't make this kind of dessert often, well I still have time for baking, playing in my kitchen but something that need planing ahead doesn't fit my life right now.

I know that I don't have to say anything much, hehe, you know how crazy I am, ^^. Finally I try to wake up early to make it. This plated dessert is a combination of Preserved cherry blossoms (Sakura) that turn into an ice cream, green tea Bavaroise and strawberry (both fresh and in Marmelade form). 
Making each step is not hard, but planing is very important, you have to make it about 1-2 days ahead, as the ice cream needs time to set properly. The taste of the ice cream will be a bit salty or not depends on how long you leave the Sakura in the water to remove the salt, for me I want the salty taste so I just leave it in the water for only 2 hours.  
I always think that making plated dessert is fun, and I really want you to feel the way I do ^^.

Sakura, Matcha and Strawberry plated dessert

Serve 6 

Sakura ice cream
A
- 140g ............................... Water
- 23g ................................. Glucose syrup
- 60g ................................. Granulated sugar
- 20g .................................  Preserved cherry blossoms (Sakura)

100g ............................... Cream cheese, soft
15g .................................. Lemon juice
12g .................................. Honey
2-3drop .......................... Sakura essence

Dacquoises 
70g ................................. Egg whites
25g ................................. Sugar
63g ................................. Almond powder
63g ................................. Icing sugar
32g ................................. Cake flour

Marmelade à la fraise 
200g .............................. Strawberry puree
20g ................................. Granulated sugar
10g .................................  Butter

Matcha bavaroise
4g .................................... Gelatin sheets
130g ............................... Whole milk
40g ................................. Egg yolks
64g ................................. Granulated sugar
200g .............................. Whipping cream
2tsp ................................ Matcha (Green tea powder)

Syrup
50g ................................. Simple syrup

2tsp ................................ Green tea liqueur

Finishing touch
......................................... Fresh strawberries
......................................... White chocolate

Make Sakura ice cream:
Put the salted Sakura in a bowl, cover with enough water, leave it for 2-6 hours, to reduce the salt from the Sakura.
Drain the Sakura, squeeze the water out of the Sakura and discard the water, weight the Sakura again, you will need 10g of it.
Put the "A" ingredients in the small sauce pan, and place over medium heat until 70 °C, take the pan out of the heat and let it cool completely.
Beat cream cheese with lemon juice and honey until fully combined (you can place the bowl over a bowl of warm water to make the cream cheese soften and the ingredients will come together easily).
Pour the "A" mixture and Sakura essence into the cream cheese mixture and beat to combine. 
Churn in an ice cream maker.

Make the Dacquoises 

Preheat the oven 160 °C

Whip the egg whites with granulated sugar until firm peaks formed, sift the almond powder, icing sugar and flour into the bowl and fold to combine.

Pipe into 6  molds (7 cm) and bake for 15 minutes. Let the Dacquoises cool completely in the molds.

Make the Matcha bavaroise:
Bloom the gelatin sheets in cold water.
Mix egg yolks, granulated sugar, and matcha together in a sauce pan.
Bring milk to boil and pour it slowly into the egg yolk mixture, whisk all the time.
Place the pan over low heat (stirring all the time) and heat until 82°C
Take the pan out of the heat and stir in the gelatin sheets.
Let it cool completely.

Whip the whipping cream until soft peaks formed, and fold 1/3 of the whipped cream into the custard and fold to combine.
Pour the mixture back into the whipped cream bowl, fold to combine.
Pipe into 6  molds (7 cm).
Freeze them until firm.


Make Marmelade à la fraise:
Put all the ingredients together into a sauce pan and place over medium heat and let it boil until thicken (stir form time to time). Let it cool completely before using.

Assemble:
Mix the syrup with Green tea liqueur. Remove the Dacquoises from the molds, sprinkle with syrup and spread the Marmelade à la fraise over the dacquoises and place the Matcha bavaroise over the dacquoises and spread the Marmelade à la fraise on the top. Refrigerate.
When ready to serve.
Place the fresh strawberries over the Marmelade à la fraise, follow by the white chocolate and Sakura ice cream.

Sakura, Matcha and Strawberry plated dessert