Mango rice milk - green tea and sesame seeds

Pastry recipe

For 8 portions

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Mango rice milk  - green tea and sesame seeds
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. 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.

  2. 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.
     

  3. 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.

  4. 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

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  5. 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

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  6. 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.

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