Elle & Vire Recipes
by Felicia Huang

Recipe Tea Time

To prepare this dish

Ingredient list
GREEN BARLEY CAKE
240 g ground almonds
120 g icing sugar
60 g T45 flour
30 g green barley powder
216 g egg whites
33 g granulated sugar
60 g Trehalose sugar
330 g eggs
50 g Elle & Vire all Purpose butter 82% fat
LIME MOUSSE
50 g milk
100 g lime puree
134 g eggs
30 g granulated sugar
30 g white chocolate 33%
140 g French Cream Cheese
2 g gelatine
150 g Excellence Whipping Cream 35% fat
TIE GUANYIN MOUSSE
30 g strong flavoured Tieguanying tea leaves
SQ softened butter
60 g white chocolate 33%
10 g green barley powder
6 g gelatine
25 g sugar
57 g egg yolks
170 g water
120 g Excellence Whipping Cream 35% fat
300 g Excellence Whipping Cream 35% fat
JASMINE TEA PANNA COTTA
120 g Excellence Whipping Cream 35% fat
170 g water
30 g jasmin tea
5 g jasmine tea leaves
60 g Mascarpone
30 g granulated sugar
2,8 g pectin X58
10 g green barley powder
GREEN TEA COLOURED CHOCOLATE GLAZE
350 g white chocolate 33%
150 g cocoa butter
0,5 g green food colouring
Elle & Vire products used

The recipe,
step by step

  1. 1

    GREEN BARLEY CAKE

    Use a food processor to combine the almond powder, icing sugar, cake flour and green barley powder. Beat with the whole eggs in a bowl until light in colour. Make the meringue with the egg whites beaten with the caster sugar and trehalose to the soft peak stage. Incorporate the meringue into the egg mixture. Slowly add the melted butter and mix well. Bake in an oven preheated to 190°C on top and 160°C on the bottom for 20 minutes.
  2. 2

    LIME MOUSSE

    Heat the milk and lime puree in a pan. Combine the egg and caster sugar to form a homogenous mixture, then pour in 1/2 of the heated liquid. Stir will then return to the pan and heat to 84°C with the chocolate. Remove the pan from the heat, add the gelatine and stir well. When the mixture has cooled to 40°C, add the cream cheese to make an emulsion, then add the whipping cream (whipped until foamy or 60%), stir well.
  3. 3

    TIE GUANYIN MOUSSE

    Make the Tieguanying tea extract: put the Tieguanyin tea leaves, cream (1) and pure water into a pan. Heat slowly over medium heat, bring to a boil, then remove from the heat. Transfer the mixture to a container, cover with plastic wrap and refrigerate for at least 12 hours before using. Strain the tea leaves from the Tieguanyin tea extract and heat the liquid in a pan. Combine the egg yolks and caster sugar to create a homogenous mixture, then pour in 1/2 of the warm extract, stir until well combined, then pour back into the pan and heat to 84°C. Turn off the heat, add the gelatine, green barley powder and white chocolate. Stir until smooth. When the mixture has cooled to 31°C, add the softened butter and use the hand blender to make an emulsion. Add the cream (2) and stir well.
  4. 4

    JASMINE TEA PANNA COTTA

    Make the jasmine tea extract: Put the jasmine tea leaves, cream and pure water in a pan, heat slowly over medium heat, bring to the boil, then remove from the heat. Add the jasmine flowers, transfer the mixture to a storage container, cover with plastic wrap, and refrigerate for at least 12 hours before using. Panna cotta: strain the tea leaves from the jasmine tea extract, heat the liquid with the mascarpone in a pan. Combine the pectin and caster sugar and add to the heated extract. Stir well, bring to the boil then turn off the heat. When the mixture has cooled to 35°C, add the green barley powder and use the hand blender to make an emulsion. GREEN TEA C
  5. 5

    GREEN TEA COLOURED CHOCOLATE GLAZE

    Melt the chocolate with the cocoa butter, add in the appropriate amount of green coloring. Mix well with a hand mixer to emulsify. Let cool to 31°C before using.
  6. 6

    ASSEMBLY

    Cut the sponge, which should be 1.5 cm thick, with a Ø8-cm stainless steel round cutter. Line the mould with the sponge and pour the lime mousse onto the sponge in the mould, the height should be about 1.5 cm. Freeze then unmould. Pour the Tieguanyin mousse into a Ø10-cm stainless steel mould. Then top with the unmoulded lime mousse insert and return to the freezer. Heat the jasmine panna cotta until liquid, pour into the Pavoni® PAV0071 mould and freeze. When the Tieguanyin tea mousse is frozen, unmould and spray with the green tea coloured chocolate glaze at 31°C. Top the cake with the unmoulded panna cotta and decorate with the tempered white and green coloured chocolate.

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