Matcha. Jesús Escalera at La Postrería

Ingredients for the steamed matcha tea and mint cake.

• 260 g of egg. *125 g of sugar. *8 g of mint.
• 2 g of matcha tea. *110 g of flour. *2 g of baking powder.

Ingredients for green tea mousse

• 50 g of water. *8 g of 290º B powdered gelatin.
• 380 g of milk. *30 g of green tea. *3 g of matcha tea. *350 ​​g of white chocolate. *600 g of semi-whipped 38% milk chocolate.

Ingredients for plum, yuzu and sake jelly

• 55g sugar. *4g pectin. *100g plum puree. *65g yuzu juice. *250g diced plums (approx. 5x5mm). *5g powdered gelatin (290°B). *25g sake.

Ingredients for gunshot green chocolate

• 125g of cocoa butter.
• 125g of white chocolate.
• 1 g of yellow lake. *0.1 g of green lake.

Ingredients for “matcha” desserts

• Green tea mousse (previous preparation).
• Plum, yuzu and sake jelly (previous preparation).
• Matcha tea cotton cake (previous preparation).
• Square metal mold 7x7cm.

Ingredients for the chocolate and matcha bath

• 80g of cocoa butter.
• 500g white chocolate. *50g feuilletine. *1g matcha.
• 1 g of yellow lake.
• 0.1 g of green lacquer.

Ingredients for Asian letters

• White chocolate. * Fat-soluble white coloring.
• Asian letter cutter.

Preparation of the steamed matcha tea and mint cake

• Grind the mint and matcha tea with the sugar.
• Beat the eggs with the green sugar for 10 minutes until they triple in volume.
• Mix the flour and baking powder and sift over the egg, gradually incorporating with the help of a spatula.
• Spread on a baking tray lined with parchment paper to a thickness of 0.8 cm. Steam at 100°C for 20 minutes. Let cool and cut.

Preparation of the green tea mousse

• Disperse the gelatin with the cold water.
• Bring the milk to a boil, remove from heat and add the green tea, cover, infuse for 5 minutes and strain (do not exceed this time as it easily becomes bitter).
• Dissolve the gelatin mixture and pour it over the melted white chocolate. Add the matcha and blend with an immersion blender.
• Fold in the semi-whipped cream (at about 35°C) using a circular motion. Store in a piping bag.

Preparation of the plum, yuzu and sake gel

• Mix the sugar with the pectin.
• Put the plum puree, passion fruit juice and diced plum in a pot.
• Heat over low heat and add the sugar with pectin gradually in a light stream.
• Bring to a gentle boil for 3 minutes, remove from heat and add the powdered gelatin (which we will have dispersed in the sake).
• Give the fruit a few pulses with a blender to break it up a little (not too much).
• Let it cool while stirring with a spatula.

Preparation of “matcha” desserts

• Line the 7x7 cm square molds with film (without wrinkles), fill 1 cm with the mousse and let it gel for about 30 minutes in the refrigerator.
• Pour the red fruit gel over the gelled mousse so that it reaches 5 mm and place the matcha cotton cake so that it is flush with the mold.
• Freeze.

Preparation of gun-shot green chocolate

• Melt the chocolate with the cocoa butter (separately) and add the coloring using a blender.
• Always strain the mixture before using it.

Preparation of the chocolate and matcha bath.

• Melt the butter and chocolate separately.
• Add the matcha and blend with an immersion blender.
• Add the feuilletine and mix with a spatula.
• Temper before use.

Creation of Asian letters

• Melt the chocolate and temper it.
• Spread on the acetate sheets to a thickness of about 2 mm.
• Mark the silhouettes with the help of a cutter, when the chocolate begins to crystallize.
• Let it crystallize and peel off carefully.