Almond Genmaicha Cake
Mix all the ingredients for 1-2 minutes until homogeneous.
Spread it on the baking tray with baking paper around 0.5cm thick.
Bake at 180°C for 8-10 minutes.
Yuzu Panna Cotta
Boil whipping cream and milk, then pour over to Belcolade Selection Blanc Cacao Trace and mix well using hand blender.
Heat up yuzu puree, pour into the mixture.
Melt the gelatine mass, add into the mixture, followed by Deli Citron.
Heat up the yuzu puree, mix into the Deli Citron.
Genmaicha Whipped Ganache
Heat up the whipping cream with genmaicha powder to 70°C.
Pour over to Belcolade Selection Blanc Cacao Trace and gelatine mass, mix well using hand blender.
Keep it in the chiller overnight.
Whip up the mixture before use.
Lait Genmaicha Mousse
Boil the milk, genmaicha powder and matcha powder, pour over to Belcolade Selection Lait Cacao Trace and mix well using hand blender.
Cool the mixture down to 27°C - 30°C.
Whip the whipping cream to soft peak, fold into the mixture.
Lastly melt the gelatine mass, incorporate into the mixture.
Green Chocolate Spray
Melt Belcolade Selection Blanc Cacao Trace and cocoa butter, then mix well.
Add green colour powder using hand blender until desired colour.
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