Hello, Now it seems that we have entered the midsummer in Korea. This time, I made a dessert to keep the summer cool. Exotic and lovely banana, mango, passion fruit met Matcha almond sponge. You can feel softly sweet and refreshing tropical taste. It takes you to heaven with just one bite. I hope you to try making it.
Ingredient
♥︎ Matcha Almond Sponge Cake (18cm Square Pan No. 2)
147 g egg whites
147 g sugar
5 egg yolks
120g cake flour
27g almond powder
5g matcha powder
49 g milk
37g vegetable oil
Little green and yellow food coloring
In an oven preheated to 170 degrees for 20 minutes
Bake for 30 minutes at 160 degrees
How to make link
https://youtu.be/0a7GS37exlk (see from 1:53)
♥︎ Anglaise cream
3 egg yolks
45g sugar
36g heavy cream
3g vanilla Bean Paste
♥︎ Banana Mousse
70g anglaise cream
4.5g gelatin
80 g white chocolate
90g banana + 25g heavy cream
130g heavy cream
♥︎ Mango Passion Fruit Jelly
190g mango puree
70g Passion Fruit Puree
45 g sugar
5.5 g gelatin
3g vanilla bean paste
36g heavy cream
♥︎ Matcha Syrup
60 g of water
25 g sugar
1g matcha powder
Recipe
1. First, cut a banana with full flavor and prepare it like this. Make anglaise cream. Soak gelatin in ice water. Beat the egg yolks lightly and add sugar. Then, whip the yolk until it becomes pale yellow.
2. Heat the heavy cream with vanilla bean and remove from the heat when it starts to boil, pour in egg yolk and mix well. Pour back into pan and heat over low heat, continue to stir to avoid sticking to the bottom. It is recommended to use a pan with a heavy bottom. Remove from heat when it thickens slightly and reaches 70℃. Strain once.
3. Only 70g of anglaise cream is prepared. Squeeze out the water from the soaked gelatin and melt it in the microwave for 10 seconds. Mix the melted gelatin with the anglaise cream. Melt the white chocolate. Add white chocolate to the anglaise cream and mix thoroughly.
4. Now, finely blend the prepared banana, add banana puree and mix well. Whip the heavy cream lightly to a volume (50% volume). The heavy cream is not too cold, add 1/3 of whipped cream and mix, add 1/3 more and mix, add remainings and mix.
5. This is a really delicious matcha sponge. Slice 1.5cm thick. Recipe is in the description box. Cut to fit the size of a 15cm square mousse ring. Prepare two sheets like this. Place a sponge on the bottom of a square mousse ring (15x15x7 cm) and moisten it with matcha syrup. Matcha syrup recipe is in the description box. Pour only half of the banana mousse. Cover the other half of the mousse with cling film and leave it at room temperature.
6. While the banana mousse hardens in the freezer, make the mango passionfruit jelly. I used shop bough frozen passionfruit puree. Bring to boil the mango passion fruit. When it starts to boil, remove from the heat. Dissolve in soaked and drained gelatin, and cool to 30℃. Place in the freezer until the surface hardens.
7. Pour in the remaining banana mousse. Soak matcha syrup on another sheet. Put the syrup-soaked part faces down on the banana mousse. But I couldn’t film that scene. sorry. And harden in the freezer for at least 6 hours. Cut it when it is frozen and hard, and the sliced section will come out neatly. Banana mousse will darken over time. So, after cutting it, it is recommended to keep it in the freezer before serviIt’s still frozen.