Tsujirihei matcha garden
by Cristabel Chia
@ 02 Oct 2015
Tsujirihei matcha Ganache
50g whipping cream (35%)
100g white chocolates
10g Tsujirihei matcha powder
8g glucose
Pistachio Matcha Crumble
50g (each) pastry flour, butter, cubed
and castor sugar
25g (each) almond powder and
pistachio nibs
15g Tsujirihei matcha powder
10g pistachio paste
Matcha Financier
115g icing
50g (each) flour and ground almond
1g baking powder
135g egg whites
5g trimoline
60g butter, melted
5g matcha powder
Pistachio sponge, for topping
Kalamansi kochi yuzu sauce,for garnishing
For the Tsujirihei matcha ganache: Heat the whipping cream in a saucepan over a high heat to a boil. Reduce heat to medium and add in the white chocolates, matcha powder and glucose and stir the mixture in one direction until creamy. Keep chilled the matacha ganache in the chiller until solidified.
For the pistachio matcha crumble: Place all the ingredients to an electric mixer bowl with a K-paddle attachment. Beat the mixture on a medium speed until a dough is formed. Crumble the dough over a silicon mat and bake in a pre-heated oven at 165°C for about 10 minutes. Remove and use a metal scraper, to loosen up the baked dough into crumbs and bake for another 10 minutes. Remove and set aside the pistachio matcha crumble to cool.
For the matcha financier: Sieve all the dry ingredients into a mixing bowl and mix thoroughly. Add in the egg whites and trimoline and whisk well. Add in the melted butter and matcha powder and whisk well. Pipe the mixture into silicon moulds and bake in a pre-heated oven at 180°C for about 7 minutes.
Spoon the matcha crumble onto each serving plate in the shape of a square and top with a piece of pistachio sponge. Add a matcha financier and a quenelle of matcha ganache onto the serving plate, then garnish with some kalamansi kochi yuzu sauce. Serves 4
*This recipe is featured in July-August 2015 issue.
