Yuzu dessert and organic matcha tea

• Matcha tea dacquoise
• Matcha tea creamy dessert
• Yuzu froth
• Matcha tea mirror glaze
• Macarons

Recipe for a dessert for 6-8 people (18cm stainless steel ring)

Mirror glaze (to be made the day before)

• 100g organic sugar
• 100g of glucose
• 25g of water
• 33g sweetened condensed milk
• 100g of organic white chocolate
• 6g gelatin
• 3g of organic premium matcha

In a small saucepan, cook the sugar with the water and glucose at 103°C (be sure to maintain this temperature).

Add the rehydrated gelatin off the heat. Pour over the melted white chocolate and sweetened condensed milk. Add the organic premium matcha tea and mix.

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Matcha creamy cream

• 210g organic liquid cream
• 45g organic egg yolks
• 30g organic sugar
• 3g gelatin
• 4g of organic premium matcha tea

Rehydrate the gelatin in a volume of cold water.

Whisk the egg yolks with the sugar and matcha tea. Bring the cream to a boil and pour it over the previous mixture, return everything to the saucepan and cook at 85°C, stirring constantly.

Add the gelatin off the heat, mix if necessary, and pour the creamy mixture into a 16 cm stainless steel ring. Freeze for at least 3 hours.

Matcha dacquoise

• 55g organic egg whites
• 20g organic sugar
• 10g organic flour
• 35g of organic almond powder
• 40g organic powdered sugar
• 4g of organic culinary matcha tea

Beat the egg whites, adding the sugar when they begin to froth.

Gently fold in the rest of the sifted ingredients, pipe the dacquoise mixture into a piping bag and pipe a 16cm disc onto a baking sheet.

Bake for 12 to 14 minutes at 175°C.

Yuzu froth

• 75g of yuzu juice
• 12g organic powdered sugar
• 150g organic whole liquid cream
• 3g of gelatin
• 60g organic egg whites
• 25g organic sugar + 5g water

Rehydrate the gelatin in a volume of cold water. Bring the yuzu juice to a simmer, add the gelatin off the heat and transfer to a container. Leave to cool at room temperature to around 30°C.

Whip the liquid cream into whipped cream and set aside in the refrigerator.

To realise Italian meringue: cook the sugar and water in a small saucepan. Begin beating the egg whites with a mixer when the sugar reaches 110°C, pour it over the egg whites when it reaches 118°C, and whisk until you obtain a smooth, shiny meringue.

Incorporate the meringue and whipped cream into the yuzu juice (cooled to 30°C) and immediately assemble the dessert:

Place the dacquoise in the centre of a stainless steel ring lined with Rhodoid, pour in a little yuzu froth, then add the matcha creamy disc. Cover with froth and freeze overnight.

Macarons

• 42g organic egg whites
• 24g organic powdered sugar
• 50g organic almond powder
• 70g organic powdered sugar
• lemon yellow coloring

Sift the almond powder with the powdered sugar.

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

Gradually incorporate the meringue into the almond powder/icing sugar mixture, adding the coloured food coloring, and mix everything together (using a spatula). Stop mixing as soon as the mixture forms a nice ribbon that spreads slowly when lifted.

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

Bake at 140°C for 20 minutes. Open the oven door slightly from time to time to allow moisture to escape and prevent the shells from cracking.

Remove the macarons from the baking sheet immediately after taking them out of the oven and let them cool completely before removing them.

Glazing and finishing touches for the dessert

Gently heat the glaze to 38°C. Remove the dessert from the freezer, place it on a rack, and coat it with the matcha glaze. Then place the dessert on a serving dish.

Decorate with macarons and let thaw in the refrigerator for about 5-6 hours before tasting.

Good luck!

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