Yuzu Genmaicha

Ingredients

Working Method

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.

Citron Yuzu
  • 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.

About this recipe

Complexity level:  

Discover

Related recipes