Composition
- La Rose Noire Medium Round
- Chocolate Shell
- Green tea sponge
- Lemon and ginger compote
- Yuzu cream
- Green tea whipped ganache
Decoration
- Fresh fruits
- Silver leaf
- Dried meringues
Green Tea Sponge
Ingredients |
Measurement |
|---|---|
|
Butter
|
120g
|
|
Cake flour
|
120g
|
|
Strong flour
|
40g
|
|
Whole egg
|
250g
|
|
Egg yolk
|
205g
|
|
Milk
|
100g
|
|
Sugar
|
145g
|
|
Egg whites
|
360g
|
|
Lime zest grated
|
2pc
|
|
Green tea powder
|
15g
|
Method
Put milk, grated lime zest and butter together in a pan. Heat until boiling point. Remove from the heat and add flour and mix. Stir with a spatula until get homogeneous dough. Add egg yolk and whole egg little by little stirring constantly until a smooth and shiny mixture. Whip egg whites and sugar and add to the previous mixture. Pour the mixture in a baking tray lined with parchment paper and bake at 180ºc for 10 minutes. Remove from the oven and let cool down.
Yuzu Cream
Ingredients |
Measurement |
|---|---|
|
Yuzu purée
|
250g
|
|
Sugar
|
250g
|
|
Whole eggs
|
300g
|
|
Modified corn starch
|
25g
|
|
Gelatin sheets
|
2g
|
Method
Mix all ingredients together (except the gelatin sheets) with a hand blender. Cook them until boiling point stirring constantly. Remove from the heat, add the soaked gelatin sheets, mix again with the hand blender and let to cool.
Green Tea Whipped Ganache
Ingredients |
Measurement |
|---|---|
|
Cream 35%
|
300g
|
|
Glucose syrup
|
25g
|
|
White chocolate
|
67g
|
|
Green matcha tea powder
|
5g
|
|
Gelatin sheets
|
2pc gold(4g)
|
Method
Mix cream, glucose, and green tea and bring to boil. Add the gelatin sheets and pour onto the melted chocolate. Emulsify. Leave in the fridge for 24 hours and then whip.
Finishing
Cut the green tea sponge slightly smaller than the chocolate shell and place it on the bottom. Put some lemon and ginger compote on top. Pipe some yuzu cream on top to reach the edge of the chocolate shell. Make it flat and chill in the fridge for 2 hours. Using a piping bag, pipe the green tea whipped ganache on top and finish with some fresh fruits. Decorate.
