Japanese Dessert

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Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Sorbet, Yuzu Foam and Sesame ash, with delicate hints of candied ginger. Each component has been carefully developed using state-of-the-art ingredients and techniques to ensure a unique sensory experience.

For the Matcha Sorbet, we have used Prosorbet 100 Cold Natur, a stabiliser that integrates thickeners, emulsifiers, gelling and aerating agents. These components work together to create a perfectly balanced sorbet texture while maintaining the intensity and purity of the matcha flavour. The blend facilitates easy application and ensures an ideal consistency, bringing out the vibrant colour and umami taste characteristic of matcha.

Yuzu Foam, a light and refreshing creation, is achieved thanks to Proespuma Cold. This texturiser is ideal for making delicate foams using a siphon, allowing you to capture and enhance the citrus and exotic flavour of yuzu. The application of this product guarantees a foam with a stable and airy structure, which brings freshness and sophistication to the whole dessert.

Finally, Sesame ash are made using Maltosec as a bulking agent. The ash, combined with the subtle spiciness of candied ginger, add a contrast of textures and flavours that culminates in a harmonious and balanced dining experience. This dessert is a reflection of our commitment to culinary excellence and innovation, while respecting the purity of the original flavours.

Japanese Dessert

A sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Sorbet, Yuzu Foam and Sesame ash, with delicate hints of candied ginger.

Ingredients
  

  • 40 g Matcha tea sorbet
  • 30 g Yuzu foam
  • 10 g Sesame ash
  • 10 g Candied ginger stripes
  • 2 g Cantonese black sesame

Matcha tea sorbet

  • 1000 g Rice milk
  • 100 g Prosorbet 100 Cold Natur Sosa Ingredients
  • 20 g Glycerine Sosa Ingredients
  • 20 g Matcha tea A
  • 200 g Sugar

Yuzu foam

  • 100 g Water
  • 50 g 50 °Brix syrup
  • 50 g Cream 35%
  • 100 g Yuzu juice
  • 30 g Proespuma Cold Sosa Ingredients

Sesame ash

  • 50 g 33% white couverture Valrhona
  • 20 g Maltosec
  • 10 g Black sesame paste
  • 1 g Salt

Equipment

  • 1 H2 Ice-cream machine
  • 1 Siphon
  • 2 Loads

Instructions
 

Matcha tea sorbet

  • Mix the ingredients and blend.
    1000 g Rice milk, 100 g Prosorbet 100 Cold Natur, 20 g Glycerine, 20 g Matcha tea A, 200 g Sugar
  • Let it rest for at least 6 hours and churn with an ice cream machine.
  • Keep it in the freezer at -15 °C.

Yuzu foam

  • Mix all the ingredients and blend for 2 minutes.
    100 g Water, 50 g 50 °Brix syrup, 50 g Cream 35%, 30 g Proespuma Cold, 100 g Yuzu juice
  • Pour the mix in the siphon with 2 charges of gas and let set at 4 °C.

Sesame ash

  • Melt the couverture at 40 °C and mix with the rest of the ingredients with the help of a glove to obtain a uniform texture.
    50 g 33% white couverture, 20 g Maltosec, 10 g Black sesame paste, 1 g Salt
  • Spread on a tray leaving the ash form and let set in a fridge to crystallize.

Assembly Japonese dessert

  • Arrange the ash in the plate base with some cantonese sesame on top.
    10 g Sesame ash, 2 g Cantonese black sesame
  • After an ice cream cilinder on top.
    40 g Matcha tea sorbet
  • Then, some foam beside. Finish with some candied ginger cubes.
    30 g Yuzu foam, 10 g Candied ginger stripes
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