Chef Gianluca Fusto
Matcha Gel
300g mineral water
50g maltilol
3g vegetal gelatin
5g matcha
3g fresh lemon zest
10g lemon juice
3g ginger zest
Victoria Pineapple
1 Num. victoria pineapple
50g sugar
10g grated ginger
3g fresh lemon zest
Water & Alginate
1000g mineral water
12g alginate
Liquid Ginger” An Inspiration From Ferran Adria’s Book
125g whole-milk yogurt
20g confectioner’s sugar
4g grated ginger
Matcha Slush
751g mineral water
180g 30° B syrup
30g matcha green tea
15g lemon juice
4g 200 bloom powdered gelatin
2g ginger zest
1g fresh lemon zest
Caraïbe Chocolate Cream
1000g milk-and-cream crème anglaise
400g caraïbe 66% couverture
Milk-And-Cream Crème Anglaise
385g 35% M.G. UHT cream
154g egg yolk
77g sugar
385g whole UHT milk
Decoration
tainori
red cocoa butter
oro Scintillante (gold glitter)
acetate paper
A-qua
368g matcha gel
63g victoria pineapple
1012g water and alginate
149g liquid ginger
983g matcha slush
1400g caraïbe chocolate cream
0g decoration
For matcha gel: Add the sugar and lota to the cold water and mix for a few minutes. Bring the mixture to a boil. Pour the mixture into a carafe. Add the tea, zest, juice and ginger and mix until blended. Conserve in the refrigerator. When serving, mix to soften the gel.
For victoria pinapple: Peel, core and dice the pineapple. Combine all the ingredients. Vacuum-pack and simmer at 65°C for about thirty minutes. Keep overnight in the refrigerator. The sugar can be substituted for with 60 g of maltitol.
For water and alginate: Dilute the alginate in the water. Wait at least 3 minutes before using.
For liquid ginger: Grate the ginger into the yogurt. Add the sugar. Steep for a few minutes and harden in the alginate water. Rinse in cold water.
For matcha slush: Boil the water and add the Matcha green tea. Add all the other ingredients. Check that taste is balanced.Pour into a rectangular receptacle and freeze for at least 12 hours. Chop coarsely, place in the cutter and coarsely crush. The final product should be granulated.
For Caraïbe chocolate cream: Bring the crème anglaise to 70°C. Melt the chocolate completely in a microwave oven. Pour a small portion of crème anglaise over the couverture and rub hard until you get an elastic and shiny core. Add the rest of the crème gradually, in 4 to 5 steps. Refine the emulsion with the mixer. Close tightly and store in the refrigerator.
For milk-and-cream crème anglaise : Bring the cream and milk to a boil. Pour this over the previously mixed (not beaten) egg yolks with the sugar. Cook the mixture at 82/84°C until it sets, mix to refine the structure and use immediately if necessary or store in the refrigerator/freezer, making sure to chill it fast.
Using your fingers, form circles on the PVC sheet with the colorant at 30.5°C. Let crystallize. Sprinkle with gold dust. Roll out the crystallized couverture. Cut into variously sized squares (2.5×2.5/ 3.5×3.5).
Using a sac a poche, squeeze the Matcha green tea gel into arabesques on the plate. Put the cream into two pouch bags, with smooth 8 and 14 nozzles. Squeeze the cream into the inner parts of the arabesques. Arrange the pineapple unevenly and finally the ginger gelatin. Add the decorations, giving movement to the cream. Before serving, accompany the whole with the slush.