Matcha green tea sponge with lemon cream, pear coulis with pineapple

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Lemon cream balls

    Ingredients

    • Lemon (juice) - 100 g
    • Lemon zest - 2
    • Orange Juice - 50 g
    • Egg yolk - 60 g
    • Sugar - 100 g
    • Gelatin - 2 g
    • Butter - 100 g
    • Finely sliced lemon zest - 100 g

    1- Cook the lemon juice, orange juice, egg yolks and sugar, stirring constantly.

    2- Drain the gelatine and add.

    3- Add the butter in order to obtain a smooth mixture. Pour the lemon cream into hemisphere molds and freeze.

  2. Matcha green tea sponge

    Ingredients

    • Sugar - 160 g
    • Egg yolk - 200 g
    • Matcha green tea - 20 g
    • Softened butter - 200 g
    • Lemon zest - 3
    • Almond powder - 150 g
    • Flour - 90 g
    • Egg white - 300 g
    • Sugar - 120 g
    • Puffed rice

    1-  Beat together the sugar, tea and egg yolks until fluffy.

    2-  Mix in the melted butter, lemon and lemon zest.

    3- Whisk the egg whites with the sugar until peaks just form. Mix together one-third of the egg whites together with the previous mixture. 

    4- Add the ground almonds and the flour and add the rest of the whisked egg whites.

    5- Divide this mixture between the prepared molds and place a ball of lemon cream in the centre of each one.

    6- Decorate with frozen raspberry pearls*, add more mixture, sprinkle with puffed rice and freeze. 

    7- Bake in a fan-assisted oven for around 12 minutes at 190°C before serving.

  3. Pineapple with pear-vanilla coulis

    Ingredients

    • Frozen fruit purée, sugar added : Pear - 500 g
    • Frozen fruit purée 100% : Lemon - 30 g
    • Sugar syrup: - 100 g
    • Vanilla pods - 1
    • Williams pears - 25 g

    1- Cook the sugar syrup and vanilla, add the pear puree and heat to around 60°C.

    2- Add the lemon juice and the Williams Christ pears. 3- Place the coulis in the refrigerator. 

    3- To serve, place the pineapple cubes in a shallow

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