On a baking sheet: 60 x 40 cm
150 g egg yolks
170 g egg whites
180 g sugar
135 g flour
15 g matcha powder
55 g milk
30 g sunflower oil
Step
Whisk the egg whites with the sugar and the egg yolks. Mix the
flour with the matcha powder. Add delicately the milk and the
oil. Spread on a 60 x 40 cm baking sheet. Bake to 190°C for 15
minutes.
2. CITRUS COULIS WITH COINTREAU®
Ingredients
213 g Les vergers Boiron passion fruit puree
85 g Les vergers Boiron bergamot puree
65 g Les vergers Boiron kalamansi puree
20 g orange juice
1 vanilla pod
8 g mint leafs
1 g powdered cloves
12 g kalamansi vinegar
3 drops of bergamot extract
20 g Cointreau® 60% vol.
60 g sugar
6 g gelatine powder
30 g water
Step
Combine the gelatine powder with the water and let sit in the
refrigerator. Heat the ingredients until 85°C. Leave to soak for
30 minutes. Strain and add the gelatine mass.
3. MATCHA CREMEUX
Ingredients
645 g Tenue & Foisonnement Debic cream
40 g milk
155 g egg yolks
115 g sugar
7,5 g gelatine powder
38 g water
20 g matcha powder
Step
Combine the gelatine powder with the water and let sit in
the refrigerator. Make an English cream with the rest of the
ingredients and add the gelatine mass.
4. WHITE CHOCOLATE MOUSSE
Ingredients
20 g gelatine powder
100 g water
530 g milk
105 g egg yolks
53 g sugar
1 190 g Velvet white chocolate Callebaut® 33,1% of cocoa
1 037 g Tenue & Foisonnement Debic cream
Step
Combine the gelatine powder with the water and let sit in the
refrigerator. Make an English cream with milk, egg yolks and sugar.
Pour over white chocolate and let cool to 27°C. Whisk the cream
until obtain yogurt consistency and fold into the chocolate mass.
5. MATCHA SHORTBREAD DOUGH
Ingredients
240 g Top Tourage Debic butter
130 g icing sugar
4 g salt flower
96 g eggs
60 g Ranson almond powder
530 g flour
20 g matcha powder
Step
Combine the cool Debic butter with the dry ingredients. Add
the eggs and make a shortbread dough. Roll out the paste to a
thickness of 2.5 mm and cut into desired shapes. Bake between
two Silpat® to 170°C for 15 minutes
6. WHITE ICING
Ingredients
180 g sugar
180 g glucose
90 g water
120 g Végétop Debic
140 g gelatine powder
70 g water
180 g Velvet white chocolate Callebaut® 33,1% of cocoa
Titanium dioxide
Step
Combine the gelatine powder with the water and let sit in the
refrigerator. Heat the sugar with the glucose and the water until
103°C. Pour into the white chocolate and the Végétop Debic.
Mix. Add the gelatine mass et the titanium dioxide. Mix again
to emulsify. Let harden in the refrigerator for a night. Use to
35°C
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Fill out a third of the moulds with the coulis. Freeze. Continue
with the cremeux. Fill out the Pavoni Planet moulds with the
white chocolate mousse, then add the cremeux-coulis. Freeze.
Close the matcha sponge. Freeze.
Unmould and glaze with the white icing to 35°C. Place on the
matcha shortbread cookies. Decorate with white chocolate
shapes.
