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We created with Kumiko Matcha With more than thirty recipes, each one different from the next, I have explored many different combinations and am delighted to see that I can still experience renewal. The recipe I am presenting today combines two flavours that I had not dared to mix until now: matcha with exotic fruits.

These are small desserts consisting of a coconut matcha trocadéro biscuit, mango mousse, and a mango/pineapple coulis insert.

It's a light, fresh recipe, and the matcha goes perfectly with the mango and pineapple. I loved it. And what can I say about that fruity center when you cut into it... It's to die for, and it creates a really nice little surprise effect.

The recipe is for 10 matcha exotic fruit desserts realised in 125ml Russian Tale silicone moulds. We will use 5cm half-sphere moulds for the inserts. For this recipe, you will need organic culinary matcha.

These small desserts are quite fragile due to the mango/pineapple coulis filling. To fully enjoy their texture and prevent them from settling, allow 4 hours for finishing and thawing before the tasting! 🙂

The recipe for exotic fruit matcha desserts

Mango/pineapple coulis inserts

• 5g organic gelatin (two sheets + 1/2 sheet)
• 130g organic pineapple purée
• 130g organic mango puree
• 20g organic powdered sugar
• 30g organic lime juice

Mango froth

• 11g organic gelatin (5 sheets + 1/2 sheet)
• 305g of organic mango purée
• 25g organic powdered sugar
• 10g organic lime juice
• 270g of organic whole cream whipped into whipped cream

Trocadéro coconut and matcha cookie

• 45g organic egg whites
• 30g of organic almond powder
• 30g organic shredded coconut
• 60g organic powdered sugar
• 10g organic cornstarch
• 8g of organic culinary matcha
• A generous pinch of organic salt
• 50g of melted organic butter
• 40g organic egg whites
• 10g organic powdered sugar

+ sugar paste flowers for decoration

+ yellow velvet effect spray

Method for making matcha exotic fruit desserts

Mango/pineapple coulis inserts

Rehydrate the gelatin in cold water.

Heat the mango and pineapple purée with the powdered sugar and lime juice. Remove from the heat, add the drained gelatin and pour the exotic coulis into 5 cm half-sphere molds. Freeze for at least 7 hours.

Mango froth

Rehydrate the gelatin in cold water.

Heat the mango purée with the powdered sugar and lemon juice, remove from the heat, add the gelatin, and allow to cool to 37°C before folding in the whipped cream.

Then immediately assemble the desserts: pour the mango froth into the bottom of the Russian Tale silicone molds to about 1/3 full, then place the frozen coulis inserts in the molds, pressing them down slightly, and cover with froth until the molds are full. Place in the freezer for at least 8 hours.

Trocadéro coconut and matcha cookie

Mix the 45g of egg whites with the almond powder, shredded coconut, icing sugar, cornstarch, salt, and matcha. Then add the melted butter.

At the same time, beat the 40g of egg whites, adding the 10g of powdered sugar when they start to froth.

Delicately mix the two mixtures together and pour the biscuit into a 17×17 cm frame.

Bake the Trocadéro coconut matcha cookie for 15 minutes at 165°C. Remove from the baking sheet as soon as it comes out of the oven, let cool, then remove from the pan.

Then turn the biscuit over and cut out 4.5 cm circles using cookie cutters.

Finishing touches for matcha desserts with exotic fruits

Remove the mango mousse desserts with coulis inserts from their molds and spray them with the yellow velvet effect spray, holding it at least 20 cm away. Remember to protect your work surface, as cocoa butter is very difficult to clean.

Then delicately place them on the matcha coconut cookies, decorate with a small sugar paste flower, and leave to defrost in the fridge for 4 hours before the tasting. 🙂

Good luck!

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