RecipeWe make difference SIB
INGREDIENTS
Ingredients
Matcha tea biscuit
- Milk 200g
- Matcha tea 24g
- Lime zest 2개
- Almond powder 36g
- Ultra fine sugar powder ( No starch) 140g
- Egg yolk 140g
- Butter 100g
- Egg white 220g
- Invert sugar 220g
- wheat flour(cake) 80g
Raspberry cream
- Veryberry Raspberry puree 600g
- Lemon puree ( No sugar) 15g
- Sugar 90g
- Corn starch 30g
- cocoa butter 35g
Cream cheese mousse
- sugar 225g
- water 65g
- egg white 135g
- GELATINE SHEET 9g
- cream cheese 1000g
- dairy cream 495g
- Lemon Zest 9g
Glacage
- water 150g
- sugar 300g
- glucose syrup 300g
- Skimmed Milk powder 200g
- GELATINE SHEET 20g
- White chocolate 300g
Assemble
HOW TO MAKE
Method
Matcha tea biscuit
- Whisk Milk,lime zest, powder sugar, Matcha powder, almond powder together
- Mix the melted butter
- whisk egg white + invert sugar and add to the above.
- Add cake flour
- Panning at sheet pan 60 x 40 Cm, 1 Cm height
- Bake 170 degree for 12 min
Raspberry cream
- Warm raspberry puree, lemon puree to 50 degree
- Add sugar and starch and boil like custard cream
- Add cocoa butter and spread on the sheet pan( 60 x 40 Cm) and freeze
Cream cheese mousse
- Make Italian Meringue with sugar,water,egg white.
- Mix with softened cream cheese
- Add Lemon zest, soaked gelatin,whipped cream
Glacage
- Boil water,sugar,glucose syrup to 103 degree
- Mix milk powder , Soaked gelatin
- Mix white chocolate
Assemble
- Place Matcha biscuit on the sheet pan 60 x 40 Cm
- Spread cream cheese mousse 1/3
- Spread raspberry cream
- Spread cream cheese mousse 1/3
- Place matcha biscuit
- Spread cream cheese mousse 1/3
- Freeze and cover by glacage
PRODUCTS
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