Recipes
Toast the ground almonds in a 150°C convection oven for approximately 15 minutes. At 40°C, combine the eggs, toasted ground almonds, icing sugar and melted butter in a food processor. Beat the whites until stiff with the sugar. Combine the two mixtures, then incorporate the sifted flour.
Bring the water and sugar to a boil. Add the lemon zest and let infuse for 5 minutes. Add the lemon juice and orange juice. Strain then set aside in the refrigerator.
Melt the white chocolate with the cocoa butter at 45°C. Add the colourings and matcha. Blend with an immersion blender. Let cool to 30°C.
Cut the mango into 5 mm dice. Bring the purées, scraped vanilla beans, chopped mint leaves, and cloves to a boil. Let infuse for 10 minutes, then strain. Add the combined sugar and cornstarch, and bring to a boil. Add the gelatine mass and blend. Add the diced mango and cook for 2 minutes.
Rehydrate the gelatine in the cold water for 20 minutes (minimum). Melt in the microwave then set aside in the refrigerator.
Combine the sugar and matcha. Heat the milk, and add the sugar/ matcha mixture along with the yolks to prepare a traditional custard cooked to 82°C. Add the gelatine mass and blend. At 25°C, fold into the whipped Finesse cream.
Melt together the white chocolate, colourings, and matcha at 45°C. Blend. Pipe a line of crystallized chocolate onto a guitar sheet. Spread out using a fine-toothed (3 mm) comb. Let crystallize slightly, then cut into 6 cm long strands. Lie flat and let crystallize completely in the refrigerator.
Heat the ingredients together and bring to a boil.
Heat the ingredients together and bring to a boil.
Spread 650 g of Joconde sponge batter on 3 Silpat® mats using a 35.5 x 55 cm frame. Remove the frame and bake in a 200°C convection oven for approximately 8 minutes (damper closed). Remove from the oven and transfer to racks to let cool.
Spread 200 g of matcha green chocolate at 30°C in a 35.5 x 55 cm frame placed on a Silpat® mat. Sprinkle with 60 g of matcha crunch, press down lightly with an offset spatula, then spread with another 200 g of coloured chocolate. Reheat if necessary, with a heat gun. Cover with a sheet of sponge, crust side up. Press down gently so that the sponge adheres, then remove the frame.
Imbibe each sheet of sponge with 80 g of syrup (crust side). In a 35.5 x 55 cm frame, spread 2000 g of mango jelly on the crumb side of a sheet of sponge, then cover with another sheet of sponge, crust side up. Freeze. In a 10 x 10 cm frame pour the remaining 150 g of mango jelly and freeze.
Pour 900 g of matcha Bavarian cream into a 35.5 x 55 x 4.5 cm frame lined with plastic wrap. Position the mango jelly insert, then pour in another 900 g of matcha Bavarian cream. Cover with the sponge/matcha crunch (crunch side up). Freeze.
Cut the frame in half, then cut each half into 11 cm wide strips. Sprinkle each strip lengthwise with a little matcha to create a nuanced colour effect. Spray the tops of the strips with a thin coating of clear neutral glaze. Cut into 2.5 cm wide cakes.
Cut the small frame of mango jelly into 1 cm cubes. Using a toothpick, dip the cubes into the hot neutral glaze. Decorate the cakes with a cube of glazed mango jelly and a few matcha green chocolate strands.
