Raspberry Matcha Chocolate Cup

Matcha Jaconde (Sponge)

Ingredients

• 976 g Eggs (Whole)
• 712 g Almond flour
• 420 g Icing sugar
• 80 g All-purpose flour
• 80 g Green tea powder (Matcha)
• 200 g Butter (Melted)
• 300 g Granulated sugar
• 660 g Egg whites

Method

1. Beat the whole eggs, almond flour, icing sugar, flour, and green tea powder together using a mixer fitted with the paddle attachment.
2. Add the melted butter, mix until well combined, and set aside.
3. In a separate bowl, whisk the granulated sugar and egg whites until they reach a stiff meringue (medium peak).
4. Gently fold the meringue into the almond batter in stages.
5. Pour into a baking tray lined with parchment paper, spread evenly, and bake in a deck oven (or standard oven) at 200°C for 10 minutes.

Green Tea Mousse

Ingredients

• 210 g Milk
• 20 g Green tea powder (Matcha)
• 210 g White chocolate
• 4 g Gelatin powder
• 250 g Heavy cream

Method

1. Soak 4g of gelatin powder in 20g of cold water and let it bloom.
2. Bring the milk to a boil, then pour it over the green tea powder and stir well.
3. Strain the hot milk-tea mixture into a container with the white chocolate. Mix well using a hand blender until emulsified.
4. Add the bloomed gelatin and stir until dissolved. Allow to cool (but do not let it set).
5. (Note: Whip the 250g of heavy cream to soft peaks).
6. Gently fold the whipped cream into the cooled green tea chocolate mixture until fully incorporated.

Raspberry Cremeux

Ingredients

• 584 g Raspberry puree
• 25 g Lemon puree
• 145 g Granulated sugar
• 299 g Egg yolks
• 13 g Gelatin powder
• 553 g Butter

Method

1. (Note: Soak 13g of gelatin powder in 65g of cold water and let it bloom).
2. Heat the raspberry puree and lemon puree in a saucepan.
3. In a separate bowl, whisk the egg yolks and sugar until pale and frothy.
4. Pour the hot puree mixture into the beaten egg yolks while stirring constantly to temper the eggs.
5. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens and reaches 83°C. Remove from heat immediately.
6. Stir in the bloomed gelatin until dissolved.
7. When the mixture cools down to approximately 40–50°C, add the butter.
8. Blend with a hand blender until smooth. Pour into molds (as an insert) and freeze.

Raspberry Coulis

Ingredients

• 200 g Raspberry puree
• 60 g Glucose syrup
• 30 g Granulated sugar
• 2 g Pectin

Method

1. Heat the raspberry puree and glucose syrup until the temperature reaches 40°C.
2. In a small bowl, mix the granulated sugar and pectin together.
3. Add the sugar-pectin mixture to the warm puree and stir well.
4. Continue cooking while stirring until the mixture reaches 102°C.
5. Remove from heat and let cool.
6. Fill into chocolate truffle shells and set aside.

Chocolate Crumble

Ingredients (Part 1: Crumble)

• 80 g Brown sugar
• 80 g All-purpose flour
• 15 g Cocoa powder
• 3 g Salt
• 80 g Almond flour
• 80 g Unsalted butter (cold)

Method (Part 1)

1. Mix all dry ingredients (brown sugar, flour, cocoa powder, salt, almond flour) together.
2. Add the cold butter and mix (by hand or mixer) until the texture resembles coarse sand/crumbs.
3. Spread onto a baking sheet and bake at 145°C for 18 minutes.
4. Remove and let cool completely.

Ingredients (Part 2: Coated Crumble Base)

• 270 g Baked Crumble (from Part 1)
• 140 g Embassy Oceanic Dark Chocolate Couverture 65%
• 3 g Sea Salt

Method (Part 2)

1. Melt the Oceanic Dark Chocolate Couverture.
2. Mix the melted chocolate with the cooled crumble and sea salt until evenly coated.
3. Press into the base of your cup molds to form the bottom layer.