- Matcha, raspberry and white chocolate fingers: small entremets balancing acidity, bitterness and sweetness.
- Components: moist matcha sponge cakes soaked in syrup, raspberry confit, ganache and rocher glaze.
- White chocolate softens the bitterness of the matcha and the acidity of the raspberry.
- Organic culinary-grade matcha is all you need for the sponge in this entremets.
Some flavor pairings simply work and never get old — matcha and raspberry is one of them.
I'm particularly happy with this recipe: there is a perfect balance between the acidity, the bitterness and the sweetness brought by the white chocolate. These are small entremets with a very pleasant bite, and I find the textures just as important as the taste.
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- two moist matcha sponge cakes, lightly soaked in a lemon syrup
- a raspberry confit
- a white rocher glaze
- a white chocolate whipped ganache
We will be using the organic culinary-grade matcha. The recipe makes 8 matcha, raspberry and white chocolate fingers, and you will need a 12×24 cm frame, 4,5 cm high.
Ingredients - Raspberry, white chocolate and matcha entremets
The matcha sponge cake
- 140g of melted organic butter
- 2 whole organic eggs (100g)
- 40g of organic granulated sugar
- 30g of organic powdered sugar
- 150g of organic almond flour
- a pinch of salt
- 20g of organic culinary-grade matcha
- 50g of organic T55 flour
- 4g of organic baking powder
- 170g of organic egg whites
- 20g of organic granulated sugar
The lemon soaking syrup
● 30g of organic lemon juice
● 10g of organic sugar
The raspberry confit
● 150g of organic raspberry purée with no added sugar
● 15g of glucose
● 20g of organic lemon juice
● 30g of Vitpris (or 2g of NH pectin)
● 15g of organic granulated sugar
The white chocolate whipped ganache
● 2g of organic gelatin
● 50g of organic white chocolate
● 220g of organic heavy cream
The white rocher glaze
● 500g of organic white chocolate
● 60g of organic grapeseed oil
● 100g of organic pralin
Method for the matcha, raspberry and white chocolate fingers
The matcha sponge cake
Melt the butter and let it cool to lukewarm at room temperature.
Whisk the two whole eggs with the granulated sugar and the powdered sugar, add the almond flour, the salt, the organic culinary-grade matcha, then the cooled melted butter and finally the flour and the baking powder. You will get a very dense batter — that's normal.
Whip the egg whites to stiff peaks, adding the granulated sugar once they start to foam.
Loosen the first mixture with 1/3 of the egg whites, then gently fold in the rest with a spatula.
Pour the batter onto a 30×40 cm baking sheet lined with parchment paper, smooth it out evenly with a spatula and bake for 16 minutes at 170°C.
Remove the sponge from the baking sheet as soon as it comes out of the oven and gently flip it onto a clean sheet of parchment paper once it is lukewarm.
The raspberry confit
Heat the raspberry purée with the lemon juice and the glucose; at the first bubbles, add the Vitpris mixed with the granulated sugar. Boil for one minute, stirring constantly. Leave the confit in the saucepan and move straight on to assembling the matcha, raspberry and white chocolate fingers.
Assembling the matcha, raspberry and white chocolate fingers
Make the soaking syrup by heating 30g of lemon juice with 10g of sugar in the microwave.
Cut out a first rectangle of matcha sponge the size of your frame, i.e. 12×24 cm, and brush it with the lemon syrup. Pour half of the raspberry confit over it, place a second soaked sponge on top, then the rest of the confit.
Place the frame in the freezer for one to two hours, just long enough for the entremets to set. Remove it from the frame, cut slices 2,5 cm wide and place them back in the freezer overnight.
The white chocolate whipped ganache
To be made the day before, or at least 4 hours before whipping it with a mixer.
Rehydrate the gelatin.
Melt the white chocolate and bring half of the cream to a boil. Add the squeezed-out gelatin to the boiling cream off the heat and pour it gradually, in three additions, over the melted white chocolate to obtain a perfectly smooth ganache. Then incorporate the rest of the cold heavy cream and blend if needed. Press plastic wrap onto the surface of the ganache and refrigerate for at least 4 hours.
The white rocher glaze
Melt the white chocolate, add the grapeseed oil and the pralin, and let it cool to 42-43°C.
Take the matcha, raspberry and white chocolate fingers out of the freezer and dip them into the rocher glaze, using toothpicks to help you. Scrape the underside on a sheet of parchment paper to remove the excess glaze and let it crystallize a little before moving them onto cardboard squares/a serving platter.
Take the white chocolate ganache out of the fridge and whip it with a mixer for just 5 minutes. It should have a smooth texture. Put it in a piping bag fitted with a PF15 tip and pipe it over the surface of the entremets.
Dust the matcha, raspberry and white chocolate fingers with a little organic premium matcha and decorate with pieces of matcha sponge. Finally, let them thaw gently in the fridge for at least 6 hours before enjoying.
Happy baking!
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Olivia is passionate, she is 21 years old, and she loves reading, yoga and baking.
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