Matcha und hervorragendes Tiramisu
Part 1: Matcha Jaconde Sponge
Zutaten
Methode- 200g Aquafaba liquid
- 300g Vegan Eggs
- 200g Almond Flour
- 200g Confectioner’s Sugar
- 24g Matcha (Japanese)
- Sift together all the dry ingredients. Reserve.
- Whip Aquafaba to medium peaks.
- At the same time whip vegan egg to soft peaks.
- Sift in dry ingredients. Folding gently in 2-3 stages.
- Fold in whipped aquafaba.
- Spread onto ½ sheet tray lined with a silicone mat.
- Bake at 200°C/392°F for approx. 6 min.
- Cool & remove silicone mat.
- Cut out 5cm disc. Reserve in an airtight container until ready to use.
Part 2: Matcha Cream
Zutaten
Methode- 1000g- Cashew Milk (unsweetened)
- 200g Granulated sugar
- 240g Vegan egg
- 100g Corn starch
- 20g Matcha (Japanese)
- Combine vegan egg, sugar & cornstarch to make a smooth paste. Reserve.
- Bring Cashew Milk to a simmer.
- Stream over egg & sugar mixture.
- Return to heat. Cook until thick.
- Take off heat & add matcha. Blend with immersion blender.
- Transfer to a heat-proof container & Cool down.
Part 3: Stellar Whipped Ganache
Zutaten
Methode- 808g Coconut cream (minimum 25% fat or more)
- 200g Granulated sugar
- 5g- Pectin Nh
- 140g Natural Almond protein powder
- 112g deZaan stellar cocoa butter
- 808g Coconut cream (minimum 25% fat or more)
- In a bowl, add cocoa butter, almond powder. Set aside until ready to use.
- In a saucepan, add 1st coconut cream, sugar and pectin. Bring to a boil.
- Pour over cocoa butter & almond powder. Blend with immersion blender until smooth.
- Add 2nd cream to mixture and blend until well combined. Strain mixture & store over-night.
- When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
- Use immediately after whipping.
Part 4: Assembly
Methode-
Once all components have been made, start adding a thin layer of matcha cream to the bottom of the glass.
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Place jaconde at the center of the cream.
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Soak lightly with the coffee.
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Pipe stellar whipped ganache (thin layer) over the top.
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Set in refrigerator for 5 min to achieve a straight layer.
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Repeat step 1-5 twice more until the glass is filled to the rim.
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Allow to set in refrigerator prior to serving.
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Finish by dusting with both matcha & deZaan Crimson Red Cocoa Powder.
