bake - October 2013 - 54

Wow Desserts
Wow desserts are appearing more often on the menus of
America’s fine dining restaurants, and few add the wow factor

The Cherry Blossom Bonsai is the newest dessert at Chicago’s acclaimed
moto restaurant, which is always looking for creative ways to surprise guests.

better than Chicago’s award-winning moto restaurant. At moto,
a new dessert is the cherry on top to a 13-course meal, liter-

The first step involves pitting about 2 lb of cherries. Next, she

ally. The Cherry Blossom Bonsai, the newest course to bloom

juices about 1 lb of cherries and adds the cherry agar gel to the

at Chicago’s Michelin-starred moto, strikes the perfect balance

juice, then bringing to a boil.

between science and art.
Crenshaw fills the cherries with the coffee mousse from the
From the creative mind of Pastry Chef Claire Crenshaw,

bottom opening of the cherry. Each filled cherry is dipped into

the dessert is a feast for the eyes and mimics the aesthetics

the warm cherry glaze and allowed to set.

of the traditional Japanese flora. To make this intricate dessert,
Crenshaw starts by infusing cherries with a coffee-based

To finish, she spreads the tuile batter over a flower stencil and

cream and then glazes each berry with a housemade cherry

bakes until firm. Finally, she places two tuiles on the top of

gel. “Once the gel sets, it provides a candied shell for each

each cherry and fills the centers with candied orange peel, then

cherry,” notes Crenshaw.

places the cherries on the tree prior to serving. Guests eat the
cherry and the attached tuile; the rest of the tree is not edible.

A cherry tuile is used to create individual flower petals that
are expertly applied to each glazed cherry, with a hint of orange

The entire dish takes about one hour to prepare, allowing for

zest serving as the center. Once each luscious cherry blossom

cooling and setting time.

is set, the bite-sized treats are placed among the foliage of a
miniature cherry bonsai tree, resulting in a decadent dessert.

“I love cherry season,” Crenshaw says. “I just wanted to do
something different and fun. I feel I have tricked a few of the

Crenshaw explains that the idea of the cherry blossom came to

guests. Some have refused to eat the tuile top because they

her as she wanted to create a very whimsical dessert that hon-

were sure it was fake. Everyone seems to really enjoy the mind

ored the integrity of the cherry itself.

puzzle of the cherry tree at the end.”

Ingredients needed are fresh cherries, a coffee-infused mousse,

Located in Chicago’s trendy Fulton Market district, moto

cherry agar gel, candied orange peel sliced and vanilla bean

restaurant has consistently been ranked as one of the nation’s

tuile batter. She sources her cherries from Washington state.

premier dining establishments. 

54 < OCT 2013 | bakemag.com
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bake - October 2013

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