Matcha green tea sponge with lemon cream, pear coulis with pineapplePastry recipe
Lemon cream balls
- 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.
Matcha green tea sponge
- 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.
Pineapple with pear-vanilla coulis
- 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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