Organic matcha and black sesame domes

After the marble cake, black sesame and matcha are back together again, this time in a dessert with multiple textures that will delight foodies.

These small domes were realised in 7cm diameter half-sphere molds and consist of:

• A crispy puffed rice, black sesame, and organic white chocolate treat.
• From a soft cookie to organic premium matcha
• An organic black sesame creamy product
• From Bavarian froth to ultra-premium organic premium matcha
• From a mirror glaze to organic premium matcha
• Made with sponge cake and matcha macarons.

Recipe for 6 individual desserts with black sesame and organic matcha.

Black sesame creamy treat

• 83g of organic whole liquid cream
• 8g organic sugar
• 16g organic egg yolk
• 8g of organic black sesame paste
• 0.5g gelatin

Rehydrate the gelatin in a volume of cold water.

Beat the egg yolks with the sugar. Bring the cream to a boil with the sesame paste and pour it over the egg yolk and sugar mixture. Return everything to the saucepan and cook at 82°C (the cream should coat the spatula).

Remove from heat, add gelatin, and pour the creamy mixture into small half-sphere molds 2.5 cm in diameter.

Crunchy puffed rice/black sesame/white chocolate

• 30g of organic white chocolate
• 25g of organic black sesame paste
• 40g of cocoa-flavored puffed rice (like children's cereal)

Melt the white chocolate, mix it with the black sesame paste, and add the puffed rice grains. Spread the crispy mixture delicately between two sheets of baking paper and freeze. Then cut out 6cm diameter discs.

The soft matcha cookie

• 1 organic egg yolk
• 30g organic sugar
• 5g of organic culinary matcha
• 18g melted butter
• 25g of flour
• 1 egg white

Beat the egg yolk with the sugar. Add the organic culinary matcha tea and mix well. Then add the melted butter and flour.

Beat the egg white until stiff and delicately fold it into the previous mixture.

Pour into a 0.5cm layer either in a frame or directly into 6cm stainless steel rings/moulds and bake for 5 minutes at 180°C.

Macarons

• 42g organic egg whites
• 24g organic powdered sugar
• 70g organic powdered sugar
• 50g organic almond powder
• 1 teaspoon of organic premium matcha

Beat the egg whites with a mixer, adding powdered sugar when they begin to froth. You will obtain a firm, shiny meringue.

Sift the powdered sugar and almond powder, add the matcha and incorporate some of the egg whites to obtain a smooth mixture. Incorporate the rest of the egg whites and mix the mixture: it should be smooth, shiny and form a beautiful ribbon when lifted.

Using a piping bag fitted with a small plain nozzle, pipe small macaron shells onto a baking sheet lined with parchment paper.

Bake for 16 minutes at 140°C.

The quick sponge cake

• 1 organic whole egg
• 25g organic sugar
• 15g organic melted butter
• 30g organic T55 flour
• 1 teaspoon baking powder
• black dye

Mix all ingredients in the order listed and pour the batter into a plastic container. Microwave for 50 seconds at 900 W. Allow to cool.

Mirror glaze

• 75g of water
• 225g organic sugar
• 150g organic whole liquid cream
• 100g of organic white chocolate
• 4 sheets of gelatin (8g)
• 10g of organic premium matcha

In a small saucepan, bring the water and sugar to a boil at 223°F. Add the heavy cream and return to heat, still at 223°F. Remove from heat and add the rehydrated and squeezed gelatin.

Melt the white chocolate and mix it with the matcha. Gradually pour the previous mixture on top and mix if necessary.

Optional: add a little green food coloring to enhance the colour and give the glaze a Chinese look.

Use at approximately 20°C.

Ultra-premium organic premium matcha bavaroise

• 60g of organic whole milk
• 60g organic whole liquid cream
• 1 organic egg yolk
• 20g organic sugar
• 6g of ultra-premium organic premium matcha
• 2g gelatin (one sheet)
• 150g organic whole liquid cream

To realise custard: in a small saucepan, bring the milk and cream to a boil. Whisk the egg yolk with the sugar, pour the boiling milk-cream mixture over it and return everything to the saucepan. Cook over smooth-medium heat to 83°C.

Remove from heat, add the rehydrated and squeezed gelatin, and gradually pour over the matcha. Mix and strain if necessary.

Allow to cool to approximately 27°C before folding in the whipped cream.

Proceed immediately with assembling the desserts.

Montage

Using a piping bag, pipe the matcha bavaroise into the bottom of the half-spheres, working your way up. Place the black sesame creamy insert, then the soft matcha biscuit, fill with matcha froth and place the crispy disc on top. Freeze the desserts for at least 4 hours.

Glazing desserts

Remove the domes from the molds and place them on a rack. Coat them with the mirror glaze at 20°C and let it drip off before placing the desserts on small presentation cards (helping with toothpicks).

Garnish with mini macarons, pieces of sponge cake, and crispy puffed rice.