This is my first time having a matcha dessert and I’m impressed. I didn’t buy matcha powder until recently and I didn’t know what to expect. But the bold green tea aroma of this delicate powder own me over. Not to mention its color – I absolutely love green and I can now have it in a dessert without the need of adding food coloring, how great is that!?? Now I have to admit I pulled this dessert off after a huge fail – I was trying to make a layered cake using similar flavors, but the sponge didn’t turn out as I wanted it and once I tasted the matcha in a sponge I thought it would be best to showcase it in a creamy dessert rather than a buttery sponge.

The layers of these matcha rose verrines are: matcha lemon mousse, raspberry rose mousse and a blueberry jelee to which I added just a touch of lavander. It’s just 3 layers, but it has a beautiful color and structure and it is sure to impress guests of all ages. The decoration is simple – white chocolate and edible flowers – elegant and somehow exquisite, but you can let your imagination go wild with it – that’s the beauty of dessert – there’s so many ways of making a decorating desserts that you can never get bored.

Interesting fact – verrines were invented in 1994 by Philippe Conticini, the head chef and founder or the well-known Patisserie de Reves. Much like entremets, verrines showcase various layers of flavors and textures, as well as colors and bold tastes. They are designed to look and taste interesting, to tantalize taste buds and impress and they can be both sweet and savory.

{Matcha Rose Verrines} - Desert la pahar cu pudra de ceai verde

 

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Author: Olguta - Pastry Workshop

Serves:: 4-5 verrines

Ingredients:

Matcha Lemon Mousse:

• 200ml heavy cream, whipped
• 4 egg yolks
• 60g sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 3g gelatin + 15ml cold water
• 1 teaspoon matcha powder + 2 tablespoons hot water

Raspberry Rose Mousse:

• 150g raspberries
• 40g sugar
• 2 tablespoons water
• 3g gelatin+ 15ml cold water
• ½ teaspoon rose water
• 200ml heavy cream, whipped

Blueberry Lavander Jelee:

• 100g blueberries
• 20g sugar
• 2 tablespoons lemon juice
• 1 pinch lavander flowers
• 2g gelatin + 10ml cold water

Directions:

Matcha Lemon Mousse:

1. Bloom the gelatin in cold water.
2. Mix the matcha powder with hot water.
3. Combine the egg yolks with sugar, lemon juice and zest in a heatproof bowl and mix until airy and pale.
4. Place the bowl over a hot water bath and continue mixing until hot and thickened, about 5 minutes.
5. Remove from heat and stir in the vanilla extract, melted gelatin and matcha paste.
6. Allow the mixture to come to room temperature then fold in the whipped cream.
7. Pour the mousse in 4 glasses and place them in the fridge to set.

Raspberry Rose Mousse:

1. Bloom the gelatin in cold water.
2. Combine the raspberries, sugar and 2 tablespoons of water in a saucepan. Place over low heat and cook until softened.
3. Pass the raspberries through a fine sieve to remove the seeds.
4. Mix the raspberry puree with melted gelatin and rose water and allow the mix to come to room temperature.
5. Fold in the whipped cream and pour the mousse over the matcha layer.
6. Place back in the fridge to set.

Blueberry Lavander Jelee:

1. Bloom the gelatin in cold water.
2. Combine the blueberries, sugar, lemon juice and lavander in a saucepan. Cook over low heat for a few minutes until softened.
3. Puree the blueberries and pass the puree through a fine sieve.
4. Stir in the melted gelatin then allow the mix to come to room temperature.
5. Pour a thin layer of jelee over the raspberry rose mousse layer and place back in the fridge for a few hours.

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 ROMANIAN

Ador culoarea verde asa incat pudra de matcha – sau de ceai verde cum mai este cunoscuta – m-a fascinat mereu, insa abia acum am reusit sa mi-o procur de la Pastai de vanilie. De fel sunt amatoare de ceai verde asa ca aroma ei intensa chiar mi-a placut si mi s-a parut ca s-ar potrivi bine apa de trandafir si o aroma delicata de zmeura. Initial facusem un blat cu matcha si intentionam sa fac un tort, insa trebuie sa recunosc ca nu mi-a placut prea mult rezultatul, blatul nu iesise dupa standardele mele, asa ca m-am reorientat spre un mousse cu matcha, ajungand intr-un final la o forma de verrines, care sunt in esenta deserturi la pahar, stratificate si care pot combina, ca si un entremet de altfel, diverse arome, gusturi si texturi ori culori. Verrines sunt pacute in pahare mai mici sau mai mari, dar scopul lor e sa fie usor de servit si sa ofere gusturi noi, texturi interesante si per total sa fie o noutate pentru invitati. Oricum, se pare ca verrines sunt o adevarata noutate in lumea gastronomica, ele fiind inventate in 1994 de bucatarul francez Philippe Conticini, fondatorul bine cunoscutei Patisserie des Reves.

Pe mine ma duce cu gandul la primavara desertul asta si sper sincer sa vina cat mai repede caci, cel putin in partea asta de Moldova, vremea e in continuare foarte rece, pomii nici nu au inceput sa-si deschida florile, firul ierbii abia abia creste si soarele are niste dinti uriasi. Nu mai spun de vant care e atat de puternic ca te ia pe sus.

Ingrediente:

Mousse de matcha cu lamaie:

• 200ml frisca, batuta
• 4 galbenusuri
• 60g zahar
• 3 linguri zeama de lamaie
• 1 lingurita coaja rasa de lamaie
• 1 lingurita extract de vanilie
• 3g gelatina + 15ml apa rece
• 1 lingurita matcha + 2 linguri apa fierbinte

Mousse de zmeura cu trandafir:

• 150g zmeura
• 40g zahar
• 2 linguri apa
• 3g gelatina + 15ml apa rece
• 1/2 lingurita apa de trandafiri
• 200ml frisca, batuta

Jeleu de afine cu levantica:

• 100g afine
• 20g zahar
• 1 lingura zeama de lamaie
• Cateva flori de levantica (nu exagerati, levantica are un gust foarte puternic si cateva flori sunt suficiente)
• 2g gelatina + 10ml apa rece

Mod de preparare:

Mousse de matcha cu lamaie:

1. Amestecati gelatina cu apa si pudra de ceai verde cu apa fierbinte.
2. Combinati galbenusurile cu zaharul, zeama de lamaie si coaja de lamaie intr-un bol si mixati pana obtineti o compozitie deschisa la culoare.
3. Puneti bolul pe baie de aburi si continuati sa mixati cateva minute pana se ingroasa. Luati de pe foc si adaugati vanilia, gelatina topita si matcha. Lasati amestecul sa se racoreasca.
4. Incorporati frisca batuta si turnati mousse-ul in 4-5 pahare. Dati la rece.

Mousse de zmeura cu apa de trandafiri:

1. Amestecati gelatina cu apa rece.
2. Combinati zmeura cu zaharul si 2 linguri de apa intr-un vas si puneti pe foc doar pana fructele se inmoaie.
3. Treceti zmeura printr-o sita fina pentru a obtine un piure fin apoi adaugati apa de trandafiri si gelatina topita.
4. Lasati sa se racoreasca si incorporati frisca batuta.
5. Turnati mousse-ul peste cel de matcha si dati din nou la rece.

Jeleu de afine si levantica:

1. Amestecati gelatina cu apa rece.
2. Combinati afinele, zaharul, zeama de lamaie si levantica intr-un vas. Puneti pe foc mic si fierbeti cateva minute.
3. Blenduiti amestecul apoi treceti-l printr-o sita fina.
4. Incorporati gelatina topita si lasati amestecul sa vina la temperatura camerei.
5. Turnati un start subtire de jeleu peste mousse-ul de zmeura si dati la rece cateva ore.