Mango rice milk - green tea and sesame seeds
Pastry recipeFor 8 portions
-
Sesame seeds sponge cake
Ingredients
- Sesame seeds - 40g
- Sugar - 40g
- Egg - 2
- Flour - 10g
- Olive oil - 1 dash
Mix the sesame seeds with the sugar.
Add the eggs and flour.
Mix finely.
Strain and pour into a siphon. Insert 2 gas capsules on.
Make an incision in the bottom of a carton cup.
Fill for 2/3 of the dough.
Cook in the microwave at 900 watts for 45 seconds.
Let cool on a wire rack.
-
Green tea parfait
Ingredients
- Sugar - 110g
- Water - 50g
- Whipped cream - 350g
- Egg yolk - 80g
- Gelatine (sheet) - 5g (soaked in cold water)
- Matcha green tea - 4g (sieved)
Whisk the yolks slowly.
Mix the sugar with the water and cook to 121°C.Add the soaked gelatine and matcha tea.
Slowly add to the egg yolks.
Whisk until cold.
Add the cream and fold.
Pour in the desired shape.
Place in the freezer.
-
Sauce basmati rice
Ingredients
- Milk - 375g
- Sugar - 45g
- Glucose - 25g
- Vanilla pods - 0,5
- Lemongrass - As required
- Kefir (leaves) - 2
Mix all the ingredients.
Bring to a boil and cover.
Infuse to taste.
Strain and cool.
-
Sorbet
Ingredients
- Frozen fruit purée 100% : Mango - 200g
- Frozen fruit purée 100% : Lemon - 5g
- Water - 150g
- Sugar - 80g
- Powdered glucose - 25g
Mix all ingredients and bring to a boil.
Allow to cool.
Turn into ice
In this step
Frozen fruit purées
Frozen fruit purées -
Jelly
Ingredients
- Frozen fruit purée 100% : Mango - 100g
- Frozen fruit purée 100% : Lemon - 5g
- Sugar syrup: - 10g
- Agar agar - 0,8g
Mix all ingredients and bring to a boil.
Pour onto a plate and let jelly.
Cut into rectangles.
In this step
Frozen fruit purées
Frozen fruit purées -
Finish
Ingredients
- Mango (dice) - As required
Arrange a slice of jelly on a plate.
Garnish with the parfait, fresh mango, the sponge cake and possibly some dried meringue.
Finish with the sorbet.
Serve the sauce separately.
