There are associations that work and that we never tire of, matcha and raspberry are part of them.
I am particularly happy with this recipe: there is a perfect balance between acidity, bitterness and sweetness provided by white chocolate. These are small desserts with a very pleasant bite and the textures are just as important as the taste.
These matcha, raspberry, white chocolate fingers are composed in detail of:
- two fondant matcha cookies, lightly soaked in lemon syrup
- a raspberry confit
- white rock icing
- a white chocolate whipped ganache
We will use the organic cooking matcha. The recipe is for 8 matcha, raspberry, white chocolate fingers, you will need a frame of 12 × 24 cm and 4.5 cm in height.
Ingredients
The matcha cookie
- 140g melted organic butter
- 2 whole organic eggs (100g)
- 40g of organic powdered sugar
- 30g of organic icing sugar
- 150g organic almond powder
- a pinch of salt
- 20g of organic cooking matcha
- 50g of organic T55 flour
- 4g of organic baking powder
- 170g of organic egg whites
- 20g of organic powdered sugar
Lemon soaking syrup
● 30g of organic lemon juice
● 10g of organic sugar
Raspberry confit
● 150g of organic raspberry puree without added sugar
● 15g of glucose
● 20g of organic lemon juice
● 30g of Vitpris (or 2g of NH pectin)
● 15g of organic powdered sugar
White chocolate whipped ganache
● 2g of organic gelatin
● 50g of organic white chocolate
● 220g of organic whole liquid cream
White rock icing
● 500g of organic white chocolate
● 60g of organic grape seed oil
● 100g of organic praline
Matcha, raspberry, white chocolate fingers process
The matcha cookie
Melt the butter and let it cool to room temperature.
Whisk the two whole eggs with the powdered sugar and icing sugar, add the almond powder, salt, organic cooking matcha then the cooled melted butter and finally the flour and baking powder. You get a very dense device, that's normal.
Whip the whites ofeggs into snow, squeezing them with the powdered sugar when they start to foam.
Relax the first mixture with 1/3 of the egg whiteseggs then gently add the rest to the spatula.
Pour the appliance onto a 30 × 40 cm baking sheet covered with baking paper, smooth evenly with a spatula and bake for 16 minutes at 170 ° C.
Remove the biscuit from the baking sheet as soon as it comes out of the oven and turn it gently on a clean baking paper once it is warm.
Raspberry confit
Heat the raspberry puree with the lemon juice and the glucose, to the first broths add the Vitpris mixed with the powdered sugar. Simmer for a minute, stirring constantly. Reserve the confit in the saucepan and immediately proceed to assembling the matcha, raspberry and white chocolate fingers.
Assembly of matcha, raspberry, white chocolate fingers
Make the imbibing syrup by heating 30g lemon juice with 10g sugar in the microwave.
Cut out a first rectangle of matcha cookie the size of your frame, i.e. 12 × 24 cm, and soak it with a brush in the lemon syrup. Pour over half of the raspberry confit, place a second soaked cookie then the rest of the confit.
Block the frame in the freezer for one to two hours, just long enough for the dessert to be set. Unframed, cut 2.5 cm wide pieces and put them back in the freezer overnight.
White chocolate whipped ganache
Prepare the day before or at least 4 hours before mixing it with a mixer.
Rehydrate the gelatin.
Melt the white chocolate and bring half of the cream to a boil. Add the gelatin sorbed to the boiling cream off the heat and gradually pour, in three batches, over the melted white chocolate to obtain a very smooth ganache. Then add the rest of the cold liquid cream and mix if necessary. Film the ganache on contact and reserve it in the fridge for at least 4 hours.
White rock icing
Melt the white chocolate, add the grape seed oil and the praline and let cool to 42-43 ° C.
Take the matcha, raspberry, and white chocolate fingers out of the freezer and dip them in the rock icing, pricking them with toothpicks to help. Scrape the underside on a sheet of baking paper to remove excess frosting and allow to crystallize a bit before moving them to boxes / serving dish.
Take the white chocolate ganache out of the fridge and mix it with a mixer for 5 minutes. It should have a smooth texture. Put it in a pocket fitted with a PF15 nozzle and place it on the surface of the desserts.
Sprinkle the matcha fingers, raspberry white chocolate with a little organic premium matcha and decorate with pieces of matcha cookie. Finally, let them thaw quietly in the fridge for at least 6 hours before tasting.
Good achievement!
Olivia is passionate, she is 21 years old, she enjoys reading, yoga and baking.
