453 g sucre glace 453 g amandes en poudre 60 g starch 44 g jaunes d'œufs 30 g thé vert matcha en poudre 314 g blancs d'œufs (1) 300 g blancs d'œufs (2) 182 g sucre en poudre 362 g Beurre gastronomique doux 82% MG
Lime cream
90 purée de citron vert 90 purée de yuzu 90 purée de mandarine 8 zestes de citron vert 340 blancs d'œufs 330 sucre 300 Cream cheese français 130 g Beurre gastronomique doux 82% MG 56 g hydrated gelatin (8 g gelatin + 48 g water)
Candied Lemon
112 g purée de citron jaune 18 g zestes de citron 337 g purée de poire 9 g Pectin NH 187 g sucre 15 g dextrose
White chocolate cream cheese ganache
100 g lait entier 100 g Crème excellence 35% MG 56 g hydrated gelatin (8 g of 200 Bloom strength gelatin powder + 48 g water) 150 g chocolat de couverture blanc 400 g Cream cheese français
Matcha white chocolate and sesame coating
1000 g chocolat de couverture blanc 250 g beurre de cacao 50 g huile de pépin de raisin 9 g Thé Matcha en poudre QS fat-soluble green food colouring QS colorant liposoluble jaune 150 g graines de sésame
In a stand mixer fitted with a flat beater, mix the icing sugar and ground almonds together, starch, egg yolks, green tea and the egg whites (A). Whisk
the egg whites (B) with the caster sugar. Incorporate them into the previous mixture and then add the hot melted butter. Pour out 1 kg per sheet onto a
Silform® baking mould. Bake in a fan-assisted oven at 190 °C for approximately 8 minutes.
2
Lime cream
Heat the citrus purees and the lime zest.
Strain through a fine sieve. Whip the egg whites and the sugar until pale, then add to the citrus mixture. Bring to the boil. Add the hydrated gelatine, cream
cheese and very cold butter cubes. Mix and leave to cool.
3
Candied Lemon
Bring the lemon puree, lemon zest and pear puree to the boil. Remove from the heat and add the pectin mixed with part of the sugar. Return to the boil and
then pour in the dextrose and the remaining sugar. Heat for 10 minutes (52° Brix). Set aside.
4
White chocolate cream cheese ganache
Bring the milk and the cream to the boil. Add the hydrated gelatine, pour over the white couverture chocolate and then blend in the cream cheese.
Refrigerate.
5
Matcha white chocolate and sesame coating
Melt the ingredients together at 35°C, mix the matcha and the food colourings and then add the sesame seeds.
6
Assembly
Spread 180 g of candied lemon over the smooth side of each layer of sponge. Place in the freezer. Spread 800 g of lemon cream over one sponge layer
and then cut in half. Cut the second sponge layer into two and spread 400 g of lemon cream over one half. Stack the three half-layers topped with lemon
cream, then cover with the final half-layer keeping the soft side uppermost. Gently press down to obtain a very flat surface and place in the freezer.
Slice 4 cm tall strips then cut these strips in half. Arrange them onto the slice. Whisk the cream cheese ganache and pipe out dots in a random pattern
(approximately 80 g). Use a melon baller to make indents on some of the dots and fill with a little candied lemon. Place in the freezer again, then use a
spray gun to coat with neutral glaze diluted with 10% water. Dip the sides of the cake in the coating.
Les recettes
